German Wedding Soup (Hochzeitssuppe)

Name: German Wedding Soup (Hochzeitssuppe)
Prep time: 60 min
Cook time: 30 min
Total time: 330 min
Yield: 8 servings
Cuisine: German
Ingredients: 2 to 3 pounds chicken, wings, backs, and necks; 1 pound beef stew meat; 1 large meaty beef bone; 1 stalk leek, cleaned and cut into 4 pieces; 1 small celeriac, or 4 stalks celery, in large pieces; 2 onions, peeled but left whole; 1 parsley root, or parsnip, cut into large pieces; 3 bay leaves; 8 whole cloves; Salt, to taste; Freshly ground black pepper, to taste; 4 quarts cold water; 3 to 4 carrots, cut into small dice; 8 white asparagus spears, peeled, and cut into 1-inch sections; 1/2 stalk leek, optional; 1/2 cauliflower, optional; 1 green onion, sliced, optional; 1 cup green peas, optional; 4 ounces bulk sausage meat, or "Thüringer Mett"; 4 ounces ground beef; 1 large egg, or egg white; 2 to 3 tablespoons breadcrumbs; 1 cup milk; 2 large eggs; 2 large egg yolks; 1 pinch nutmeg, freshly ground; 1/2 teaspoon salt; 2 cups cooked flat egg noodles; Chopped chives or parsley, for garnish

A traditional German wedding soup features a clear broth with festive garnishes, including delicate egg custard, small meatballs, and various vegetables.

⭐ 4.5 (11 reviews) Prep: 60 minCook: 30 minTotal: 330 minYields: 8 servings

Category Tags:

Appetizer Soup

Cuisine Tags:

German

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Ingredients

For the Broth:

2 to 3 pounds chicken, wings, backs, and necks
1 pound beef stew meat
1 large meaty beef bone
1 stalk leek, cleaned and cut into 4 pieces
1 small celeriac, or 4 stalks celery, in large pieces
2 onions, peeled but left whole
1 parsley root, or parsnip, cut into large pieces
3 bay leaves
8 whole cloves
Salt, to taste
Freshly ground black pepper, to taste
4 quarts cold water

For the Vegetables:

3 to 4 carrots, cut into small dice
8 white asparagus spears, peeled, and cut into 1-inch sections
1/2 stalk leek, optional
1/2 cauliflower, optional
1 green onion, sliced, optional
1 cup green peas, optional

For the Meatballs:

4 ounces bulk sausage meat, or "Thüringer Mett"
4 ounces ground beef
1 large egg, or egg white
2 to 3 tablespoons breadcrumbs

For the Eierstich:

1 cup milk
2 large eggs
2 large egg yolks
1 pinch nutmeg, freshly ground
1/2 teaspoon salt

For the Rest:

2 cups cooked flat egg noodles
Chopped chives or parsley, for garnish

Instructions

For the Broth: Combine all broth ingredients except salt in a large stockpot with 4 quarts of cold water. Bring to a boil, then reduce heat, add 1 tablespoon salt, and simmer for 4 hours, skimming as needed.
Remove cooked meat and vegetables from the broth; discard or reserve for other use. Strain the broth through cheesecloth and refrigerate.
On serving day, remove hardened fat from the broth. For clearer broth, stir 3 egg whites into the cold broth as it simmers, then strain again. Heat the clarified broth until very hot, but do not boil.
For the Egg Custard (Eierstich): Prepare egg custard using 2 eggs, 2 yolks, and 1 cup milk or cream; cool and cut into bite-sized pieces.
For the Vegetables: Boil vegetables until al dente, cooking carrots separately to prevent discoloration; keep warm.
For the Meatballs: Bring a separate pot of water to a simmer. Thoroughly mix meatball ingredients. Form small, 2-teaspoon meatballs and cook in simmering water for 5-7 minutes; drain and keep the approximately 32 meatballs warm.
For the Noodles: Boil 1.5 cups wide egg noodles to yield 2 cups cooked; drain.
To Assemble: In each soup bowl, combine 4 meatballs, 4 pieces of egg custard, 2 tablespoons vegetables, and 1/4 cup noodles. Ladle 1 cup hot broth over ingredients, garnish with parsley or chives, and serve immediately.

Nutritional Info (per serving)

Calories: 774 kcal

Carbohydrate: 24 g

Cholesterol: 395 mg

Fiber: 3 g

Protein: 78 g

Saturated Fat: 13 g

Sodium: 647 mg

Sugar: 6 g

Fat: 39 g

Unsaturated Fat: 0 g