Preparation

1. Rinse the meat and bones and bring to a boil in a large pot with water, soup greens, and spices.
2. Once it has come to a boil, foam will form on the surface of the soup. Skim this off with a slotted spoon.
3. Cover and simmer the soup for two and a half hours at low temperature.
4. Remove the meat and vegetables from the soup, skim off any fat from the broth, and pour it through a fine sieve.
5. Cook the pasta separately in a small pot with water.
6. Trim the asparagus, cut into thin slices, and bring to a boil briefly with the beef broth. Cut the meat into cubes and add it.
7. Finely chop the parsley.
8. Drain the pasta and add it to the soup, adding egg custard or semolina dumplings if desired.

Ladle the soup into soup plates and serve garnished with parsley.

Preparation of egg custard, “Eierstich”

1. Brush a small heatproof dish with butter.
2. Whisk the ingredients vigorously and pour into the container.
3. Place in a water bath, bring to a boil, and allow the mixture to thicken over low heat for 20-30 minutes.
4. Once the egg custard has set, remove it from the mold and cut it into small cubes. (You can also prepare egg custard in the microwave, but the result will be more porous).