Germany Hochzeitssuppe (Wedding Soup)
Hochzeitsuppe is a German wedding soup that is often a highly anticipated feature of wedding receptions, though it is also eaten for everyday meals when time permits. The soup includes a clear chicken broth, thick noodles, a mix of chicken and small meatballs, and fresh vegetables. The entire dish is typically garnished with an eierstich, a savory egg custard. Often served as a starter, first to the bride and groom and then the guests, Hochzeitsuppe symbolizes good luck for the newlyweds. Various recipes for this traditional soup exist across Germany, and while some families add raisins to sweeten the broth, others prefer to eat the soup with a hearty hunk of raisin bread.
Recipe Servings: 8
Ingredients
Meatballs:- ¼ lb (113 g) ground sausage
- ¼ lb (113 g) ground beef
- 1 large egg
- 2 Tbsp (36 g) dry breadcrumbs
- 2 large eggs
- 2 egg yolks
- ½ tsp (3 g) ground nutmeg
- ½ tsp (3 g) salt
- 1 cup (240 ml) milk
- 3 qt (2.8 l) chicken broth
- 4 carrots, diced
- 8 white asparagus spears, cut into 1-in (2.5-cm) pieces
- 1½ cups (180 g) flat egg noodles
- Parsley and chives, as needed for garnish
Directions
- Combine ground sausage, ground beef, egg, and breadcrumbs in a large bowl.
- Measure about 2 teaspoons (10 g) of the mixture and roll it into a small ball.
- Repeat rolling process to create about 32 meatballs.
- Boil meatballs in a pot of water for about 6 minutes, or until cooked through. Set aside.
- Preheat oven to 300°F (150°C).
- Place a piece of wax paper in the bottom of a small casserole dish and grease it.
- Whisk together eggs, egg yolks, nutmeg, and salt in a small bowl.
- Heat milk to just below boiling and slowly pour it into the egg mixture, whisking constantly.
- Pour custard through a sieve into the prepared casserole dish.
- Set casserole dish into another deep baking dish, place them in the oven, and pour hot water into the larger dish until it reaches about ¾ the height of the casserole dish.
- Bake eierstich for 25 minutes or until it sets.
- Place custard in the refrigerator while the soup cooks.
- Boil vegetables in a large pot of water for about 5–10 minutes, or until par cooked.
- Scoop out vegetables and set them aside.
- Cook egg noodles in the same hot water until al dente. Set aside.
- Slice the eierstich into about 32 parts.
- Divide components evenly into eight servings and arrange them into bowls.
- Drain water from the large pot and heat the chicken broth to near boiling.
- Pour about 1 cup (240 ml) of broth into each bowl and garnish the soup with parsley and chives.
- Serve immediately.
For Meatballs:
For Eierstich:
For Soup:
Copyright © 1993—2024 World Trade Press. All rights reserved.