Hochzeitssuppe: Clear broth with meatballs.
Hochzeitssuppe, which translates to 'wedding soup' in German, is a traditional soup typically served at German weddings. It features a clear, savory chicken broth that is often enriched with a mixture of small meatballs, egg noodles or rice, asparagus, finely chopped vegetables, and aromatic herbs. The meatballs are generally made from a combination of beef and pork, seasoned with onions and parsley. This celebratory dish is known for its light yet flavorsome profile and is a symbol of good fortune for the newlywed couple. Hochzeitssuppe can also be enjoyed on various festive occasions or as a warm, comforting meal on a chilly day.
Dive into the warmth and comfort of a traditional German wedding soup, a hearty and flavorful dish that combines tender beef, aromatic vegetables, and savory marrow dumplings in a clear, delicious broth. This recipe, brought to you by CALLEkocht - Grandma's Recipes, encapsulates the essence of home-cooked goodness and is perfect for family gatherings or simply enjoying a touch of tradition any day of the week.
**Ingredients:**
- 2 beef shank slices
- 3 marrow bones (from your butcher)
- 1 carrot, peeled and chopped
- Celery parts, chopped
- Parsley, chopped (use the dark green tops for flavor)
- 1 onion, halved and charred
- Salt (4 teaspoons, adjust to taste)
- 2 tablespoons black peppercorns
- 1 tablespoon allspice berries
- 3 bay leaves
- Eggs (for egg custard - Eierstich)
- Milk (equal volume as eggs for the Eierstich)
- Nutmeg (a pinch)
- Freshly ground black pepper
- Kitchen twine and cheesecloth (for straining)
**Instructions:**
1. Begin by preparing your broth: In a large pot, add the beef shank slices and marrow bones.
2. Add the prepared carrot, celery parts, parsley, and the charred onion into the pot.
3. Season the broth with 4 teaspoons of salt, the black peppercorns, allspice berries, and bay leaves.
4. Fill the pot with water, covering the ingredients, and bring it to a gentle simmer. Allow the broth to cook for at least four hours on low heat.
5. Meanwhile, prepare the Eierstich. In a bowl, crack three eggs and measure the volume. Add an equal amount of milk to the eggs.
6. Season the mixture with a pinch of nutmeg, some freshly ground pepper, and a pinch of salt. Whisk until well combined.
7. Pour the egg mixture into a greased heat-proof dish covered with cling film, ensuring an air-tight seal.
8. Place the dish into a pot with simmering water (double boiler method) and cook until the egg custard is firm.
9. Once the broth is fully flavored, strain it through a cheesecloth into a clean pot, removing bones, vegetables, and spices.
10. Cut the vegetables into uniform cubes and add them back into the strained clear broth. Simmer for an additional 10 minutes.
11. Slice the Eierstich into cubes and add to the soup before serving.
**Prep Time:** 30 minutes
**Cook Time:** 4 hours 30 minutes
**Total Time:** 5 hours
**Equipment:**
- Large stockpot
- Cheesecloth
- Bowl for Eierstich
- Whisk
**Cooking Tips:**
- Uniformly cut vegetables not only look better but also cook evenly.
- Bone marrow adds richness and depth to the broth.
- The egg custard (Eierstich) is a delicate addition and should be handled with care.
**Servings:** 6-8
All credit for this delightful recipe goes to CALLEkocht - Grandma's Recipes. Be sure to visit their YouTube channel for more tasty inspiration: https://www.youtube.com/@CALLEkocht.
#homemade #traditionalrecipe #germancuisine #comfortfood
YouTube channel - CALLEkocht - Grandma's Recipes: https://www.youtube.com/@CALLEkocht
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