250gminced veal (alternatively: mixed pork and beef)
1small egg
1stale bread roll or 2 tablespoons breadcrumbs
salt, pepper
Instructions
Prepare meat
Boil the meat together with the finely chopped greens, juniper and bay leaf in lightly salted water for about 2 hours. The meat should come off the bone easily.
Remove the meat and let cool; cut into cubes. Pour the broth through a sieve. The vegetables are not used further.
Soup
Clean and chop the remaining vegetables. Cut the ham into strips.
Brown the butter in a pot, add the vegetables and ham and brown everything. Sprinkle flour over the top and stir. When the flour has taken on a slight colour, gradually add the meat stock until the soup has reached the desired consistency. Simmer for 20 minutes. Stir occasionally.
Season soup with sherry, salt, pepper and lemon juice.
Clean and slice the mushrooms. Sauté in a little clarified butter. Season with salt and pepper.
Add the meat cubes to the soup together with the mushrooms. Optionally, the meatballs as well. Heat the soup again briefly.
Small meatballs
Form small dumplings from minced meat, rolls, egg and spices. Let it steep in the broth. Approx. 10 minutes.