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Hochzeitssuppe
Wedding soup with meatballs
Hochzeitssuppe: Lower Saxon wedding soup with tiny meatballs, Eierstich and asparagus
GermanAt weddings in Lower Saxony and Westphalia the meal begins with this soup, often served at village inns around Hanover and Münster long before the roast arrives. A clear beef broth carries three garnishes: tiny meatballs of beef and pork, cubes of Eierstich (a steamed egg custard) and pieces of asparagus or peas, so every spoonful has something different. It can be prepared in stages a day ahead, which is why it suits a crowd. A common mistake is boiling the meatballs hard, which clouds the broth. Chef's tip: poach the meatballs separately in salted water, then add them to the clear broth just before serving.
- Total time
- 180 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the broth
- 1 ⅓ lb beef shin or brisket
- 1 ⅛ lb beef marrow bones
- 2.5 litres cold water
- 1 onionhalved, cut side charred in a dry pan
- 1 carrot
- 3 ½ oz celeriac
- 1 leek
- 1 bay leaf
- 2 tsp salt
For the Eierstich
- 3 eggs
- ½ cup milk
- 1 pinch ground nutmeg
- 1 pinch salt
For the meatballs
- 1 stale bread rollsoaked in water and squeezed
- 1 egg
- ½ tsp salt
- ¼ tsp black pepper
To finish
- 9 oz white or green asparaguscut into 3 cm pieces
- 2 tbsp chivessnipped
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Method
0/6 doneStep 1: Put 1 ⅓ lb beef shin or brisket, 1 ⅛ lb beef marrow bones and 2.5 litres cold water in a large pot, bring slowly to a simmer and skim off the grey foam. Add 1 onion, 1 carrot, 3 ½ oz celeriac, 1 leek, 1 bay leaf, 8 black peppercorns and 2 tsp salt and simmer very gently, uncovered, for 2 hours until the meat is tender.
120 minStep 2: Meanwhile whisk 3 eggs with ½ cup milk, 1 pinch ground nutmeg and 1 pinch salt, pour into a buttered heatproof dish about 2 cm deep, cover with foil and steam over barely simmering water for 20–25 minutes until set and a knife comes out clean. Cool, then cut into small cubes or diamonds.
25 minStep 3: Mix 9 oz mixed beef and pork mince, 1 stale bread roll, 1 egg, ½ tsp salt and ¼ tsp black pepper and roll into marbles about 2 cm across with wet hands.
10 minStep 4: Poach the meatballs in gently simmering salted water for 7–8 minutes until they float and are no longer pink inside (160°F). Lift out with a slotted spoon.
8 minStep 5: Strain the broth through a fine sieve; keep the beef for another meal. Bring 1.5 litres of the broth back to a simmer and cook 9 oz white or green asparagus in it for 5 minutes until just tender.
5 minStep 6: Add the meatballs and custard cubes, warm through for 1 minute and serve sprinkled with 2 tbsp chives.
2 min
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 24 g
- Carbs
- 10 g
- Fat
- 19 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does hochzeitssuppe take?
- About 180 minutes in total: 40 minutes to prepare and 140 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
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