Slice soup greens and asparagus into small pieces. Place the minced beef into a bowl, season with salt and pepper, add the 1 egg and a bit chopped chives, knead a smooth beef mince and using wet hands, form little meatballs. Boil with vegetables in the broth on low heat for 45 minutes. At the same time, whisk remaining eggs with salt, pepper and parsley. Place into the baking form, cook in a water bath for 20 minutes until smooth. Place a received omelette on the wooden board and slice, add in the soup in 10 minutes before done. Serve with chopped chives, parsley, rice or potatoes and raisins.