For the bread soup, chop the onion and dice the bacon. Fry both in a saucepan until translucent. Dice the bread and fry it. Add caraway seeds and clear soup. Cook, stirring, until a reasonably smooth soup is formed.
Season to taste with salt and a pinch of nutmeg. Finally, slide an egg into the soup and bring to a boil. Warm the diced meat loaf in the soup.
Preparation Tip:
Use a bacon with a strong flavor, so you give the bread soup a special touch.
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