Start by finely chopping the veal and chicken meat, then move on to the vegetables: chop the carrot, parsley, green olives, and onion.

Heat the olive oil in a large pan and sauté the chopped vegetables with the olives for about 10 minutes, until they become soft and slightly golden.

Add the chopped meats to the pan and let them brown well, stirring frequently to ensure even cooking.

Pour enough hot broth to cover the mixture and bring to a boil. Reduce the heat and let it cook for about 30 minutes with the lid on, adding broth if necessary.

Beat the eggs in a bowl and incorporate them into the mixture in the pan, stirring vigorously until the egg sets, creating a creamy consistency.

Finally, adjust the salt to taste and add the marjoram sprigs to further flavor the stew.