German Wedding Soup: Hearty, Delicious, And Easy To Make

Hochzeitssuppe, or German Wedding Soup, is a traditional part of German weddings, served to the bride and groom and their guests. The soup is usually served as a starter at the wedding reception and is made up of a clear chicken broth, fortified with chicken meat, small meatballs, asparagus heads, noodles, and savoury egg custard garnish. The soup takes a long time to make and is therefore reserved for special occasions.

Making the broth

German Wedding Soup, or Hochzeitssuppe, is a clear soup based on chicken broth. It is a time-consuming dish, so it is often made a day in advance and usually reserved for special occasions. Here is a step-by-step guide to making the broth:

Firstly, gather your ingredients. You will need a large stock pot and a cover, as well as 4 quarts of cold water, chicken wings, backs, and necks (2-3 lbs), 1 leek cut into 4 pieces, 1 small celeriac or 4 stalks of celery, 2 onions, 1 parsley root or parsnip, and salt and pepper to taste.

Place the stock pot on the stove and add the cold water. Then, add all the vegetables listed above and bring the mixture to a boil. Add the salt and pepper, starting with about 1 tablespoon of salt, and mix well. It is important to note that you should not add more salt until the end, as evaporation may make the broth too salty.

Let the broth simmer on low heat for 4 hours, skimming the scum as necessary. After 4 hours, remove the meat and vegetables from the pot. You can choose to eat them in another meal or discard them, as most of the flavour will have been extracted into the broth.

To ensure a clear broth, it is important to filter out any fine particles. To do this, run the broth through several layers of cheesecloth and then refrigerate it.

The next day, check the broth for any hardened fat on the surface and remove it. To further clarify the broth, you can use 3 egg whites. Place them in the cold broth and stir as it comes to a simmer. After a few minutes, strain the broth again through cheesecloth into a clean pan.

Finally, bring the broth to a boil before serving. It is now ready to be used as the base for your German Wedding Soup!

Preparing the Eierstich (egg custard)

Eierstich is a popular German dish used for garnishing clear soups. It is an egg custard that is baked in a water bath and then cut into the desired shape and size. To make the Eierstich, start by heating milk in a pan until it reaches its boiling point. In a separate bowl, add 2 eggs, 2 egg yolks, a bit of freshly ground nutmeg, and salt. Beat the mixture aggressively. While whisking, slowly pour the hot milk into the mixture. Allow the mixture to settle, then pour it through a very fine sleeve or sieve into the desired formation to collect any granular particles of nutmeg and cooked egg.

An important point to remember is to manage the foam well; otherwise, it will form an uneven crust. Next, place a custard dish inside a large dish and carefully add hot water between the two dishes until it occupies two-thirds of the space. Place this setup in the oven and bake for 20-30 minutes. Once done, let the Eierstich settle for about 20 minutes to cool down. Finally, use a knife or a cookie cutter to bring the Eierstich to the desired shape. You can also add colour to your Eierstich by adding tomato paste or minced parsley.

Preparing the vegetables

Firstly, select your vegetables. While there is no specific recommendation, the traditional choice for German Wedding Soup, especially during springtime, is white asparagus and carrots. You can also include other vegetables such as celery, leek, or celeriac.

Once you have chosen your vegetables, it's time to start chopping. Each vegetable should be cut into small, uniform pieces. Aim for a half-inch dice or small florets that will easily fit on a spoon and can be comfortably eaten. This ensures that the vegetables are not only aesthetically pleasing but also easy to consume.

After chopping, it's time to cook the vegetables. You can boil them until they are al dente, being careful not to overcook them. It is recommended to boil the carrots last to prevent them from discolouring the other vegetables. Alternatively, you can use any other cooking method you prefer to prepare the vegetables.

Keep the cooked vegetables separate and warm until you are ready to assemble the soup. Remember, the key to preparing the vegetables for German Wedding Soup is to cut them into small, consistent pieces and cook them just enough so they retain a slight bite.

By following these steps, you'll have perfectly prepared vegetables that not only taste delicious but also add a colourful and appealing touch to your German Wedding Soup.

Preparing the meatballs

German Wedding Soup, or Hochzeitssuppe, is a traditional German dish served at weddings. It is a clear soup, with small meatballs, Fleischklößchen in German. Here is a detailed, step-by-step guide to preparing the meatballs for this soup:

Firstly, gather your ingredients. You will need ground beef, a small piece of baguette or some breadcrumbs, salt, pepper, and a pinch of nutmeg. The amount of each ingredient will vary depending on the number of servings you wish to make. For example, one recipe suggests using 1/4 lb. of ground beef to make around 32 meatballs.

Next, prepare your meatball mixture. Start by soaking the piece of baguette in milk until it is soft. Squeeze out the excess liquid, then mix the baguette with the ground beef, salt, pepper, and nutmeg. It is important to season the mixture well, so be generous with the salt and pepper. You can also add other spices and herbs to the mixture if you wish, such as parsley or garlic.

Once your mixture is well combined, it is time to form the meatballs. Take a small amount of the mixture, about 2 teaspoons worth, and roll it into a ball between your palms. Repeat this process until you have used up all of the meat mixture. You should be left with a plate full of small meatballs.

Now it is time to cook your meatballs. Bring a pot of water to a gentle simmer and carefully drop the meatballs into the water. Allow them to cook for 5 to 7 minutes. You can also fry the meatballs in a pan with a little oil if you prefer a crispy exterior. Once cooked, drain the meatballs and set them aside, keeping them warm until you are ready to assemble your soup.

Your meatballs are now ready to be added to your German Wedding Soup. Enjoy the delicious tradition of Hochzeitssuppe!

Assembling the soup

German Wedding Soup, or 'Hochzeitssuppe', is a clear soup that is traditionally served to the bride and groom at the end of their wedding ceremony. It is a time-consuming dish, reserved for special occasions.

To assemble the soup, place the ingredients in the soup bowl attractively. Use 4 meatballs and 4 pieces of Eierstich (egg custard) or Royale per bowl, about 2 tablespoons of carrot and other vegetables, and 1/4 cup of noodles. This is an appetizer, so it need not be filling.

Ladle about 1 cup of hot broth over the soup, garnish with parsley and/or chives, and carry the bowl to the table, placing it in front of each guest.

The soup is usually assembled by placing cooked ingredients in individual bowls, then pouring hot broth on top and serving immediately. This method keeps the broth clear and prevents the ingredients from falling apart.

It is best to assemble the soup by creating an assembly line of sorts in the kitchen and having a helper serve the soup as it is created. This way, each serving contains the same amount of each garnish and can be arranged especially attractively.

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