Clean broccoli, carve into roses, rinse and drain. Cut stems into slices. Cut bacon into thin strips. Blanch (scald) tomatoes briefly with boiling hot water, remove skins and seeds. Coarsely chop the flesh. Cut 2 garlic cloves into thin slices. In a saucepan, bring 1 1/2 quarts of meat stock to a boil. In a larger saucepan, gently sauté the bacon strips with the lard. Briefly sauté the garlic. Add broccoli florets and stems and sauté for 2 minutes. Add tomatoes, season with salt and pepper. Pour boiling hot clear soup, bubble up. Break 150 g spaghetti into 3 cm long pieces, sprinkle into the soup and cook. Once pasta and broccoli are cooked al dente, season the soup with salt, pepper and 1-2 tsp juice of a lemon. Serve with grated Parmesan cheese and finely chopped parsley.
Our tip: use bacon with a subtle smoky touch!