Cook the pasta in boiling salted water for about 7 minutes, drain. Soak rolls in cold water. Peel onion and garlic and dice finely. Clean, wash and slice the tomatoes. Clean, wash and chop the spring onions. Heat oil. Fry garlic, spring onions and tomatoes.
Season with salt, pepper, marjoram, saffron and bay leaf. Fill up with 1 litre of water and cook for about 30 minutes at medium heat. In the meantime, mix the bread roll, onion, egg and minced meat. Season with salt, pepper and mustard. Form small balls out of it and add them to the soup 10 minutes before the end of the cooking time. Heat the noodles in the soup. Season again and serve in portions, garnished with laurel and fresh marjoram