Hochzeitssuppe (wedding soup with meatballs, egg custard and asparagus)

Hochzeitssuppe, also called "Ehrensuppe", is the traditional opening course of German weddings and festive feasts: strong meat broth with meatballs, vegetables and egg cubes. In the past this elaborate, expensive soup was the pride of hospitality. Even today it opens Sunday lunches.

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Method

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1. Squeeze out the roll and knead it with the minced meat, egg, marjoram, salt and nutmeg.
2. With wet hands, shape into walnut-sized meatballs.
3. Bring the broth to a boil and cook the meatballs in it for 8-10 minutes. ⏱ Timer: 8 min
4. Add the peas, asparagus or carrots and cook for 5 minutes. ⏱ Timer: 5 min
5. Mix the eggs, milk and salt, pour into a buttered dish and cook over steam or in a water bath for 10 minutes; cool and cut into cubes. ⏱ Timer: 10 min
6. Place the egg cubes in the bowls, ladle the soup with the meatballs over them and sprinkle with chives.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Cook the meatballs over low heat, because a rolling boil breaks them apart.
• Cook the egg cubes separately so the soup stays clear.
• The secret of a good soup is a strong broth.

Frequently asked questions

Why "wedding"?

In the past it was served as the opening course at wedding lunches.

Can I make it ahead?

The soup and the meatballs yes; add the egg cubes just before serving.

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