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: Serves 8
Ingredients
Meatballs:- 1/4 lb (113 g) ground sausage
- 1/4 lb (113 g) ground beef
- 1 large egg
- 2 Tbsp (36 g) dry bread crumbs
- 1 cup (240 ml) milk
- 2 large eggs
- 2 egg yolks
- 1/2 tsp (3 g) ground nutmeg
- 1/2 tsp (3 g) salt
- 3 qt (2.8 l) chicken broth
- 4 carrots, diced
- 8 white asparagus spears, cut into 1-in (2.5-cm) pieces
- 1 1/2 cups (180 g) flat egg noodles
- parsley and chives, to garnish
Directions
- Eierstich:
- Preheat the oven to 300°F (150°C).
- Place a piece of wax paper in the bottom of a small casserole dish and grease it for easy release of the custard.
- In a small bowl, whisk together the eggs, egg yolks, nutmeg, and salt.
- Heat the milk to just below boiling and slowly pour it into the egg mixture, whisking constantly.
- Pour the custard through a sieve into the prepared casserole dish.
- Set the casserole dish into another deep baking dish. Move the pair to the oven and pour hot water into the larger dish until it reaches about 3/4 the height of the casserole dish.
- Bake the Eierstich for 25 minutes or until it sets. Store the custard in the refrigerator while the soup cooks.
- Soup:
- In a large pot of water, flash boil the vegetables for about 5–10 minutes, or until par cooked. Scoop out the vegetables and set them aside.
- In the same hot water, cook the egg noodles until al dente. Set aside.
- Combine the meatball ingredients in a large bowl. Measure about 2 teaspoons (10 g) of the mixture and roll it into a small ball. Repeat to yield about 32 total meatballs.
- Boil the meatballs in the pot of water for about 6 minutes, or until cooked through. Set aside.
- Slice the Eierstich into about 32 parts.
- Evenly divide the components into 8 servings and arrange them into bowls.
- Drain the 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.
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