A great pasta dish for any occasion:
Clean broccoli, rinse and divide into roses. Heat butter in a saucepan. Sauté broccoli in it while stirring. Pour vegetable soup and cook broccoli for 20 min at low temperature with lid closed.
In a baking bowl, mix the tartar with herb salt and egg yolk.
Form 16 small balls with wet hands. Heat oil in a frying pan, fry the balls in it until not too brown.
Cook the spaghetti in enough salted water with a good dash of oil according to the package instructions. For the sauce, take out a few broccoli roses and set aside. Puree remaining vegetables, then fold in cream and juice of one lemon. Season with herb salt, nutmeg and thyme. Add the broccoli roses and briefly heat the whole thing again. Drain the pasta, rinse briefly and drain. Arrange each pasta portion in a circle like a nest on a plate. Fill with meatballs and sauce.