1. For the batter pearls, stir the flour with the egg, milk and a pinch of salt into a thick, smooth batter and rest for 10 minutes.
2. Heat the oil in a small pan to about 170 °C.
3. Drip the batter into the hot oil through a colander with large holes (or the coarse side of a grater) so that small drops fall in.
4. Fry for 1-2 minutes, moving them with a slotted spoon, until golden, then drain on kitchen paper; continue until the batter is used up.
5. Meanwhile, bring the beef broth to the boil and season with salt and a pinch of nutmeg.
6. Ladle the hot soup into bowls and add the pearls and chives just before serving so they stay crisp.
Tip: Cooled batter pearls keep for days in an airtight container - it's worth making a double batch.
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