Served at every traditional German wedding, hochzeitssuppe is a hearty soup that highlights the many facets of a relationship, with a variety of flavors and textures that blend well together in the same bowl. Whether you’re soon tying the knot, celebrating an anniversary or simply cooking dinner for your other half, this hearty soup will warm you from head to toe and deserves a place in your fall/winter recipe rotation.
Chicken: 1 to 1 1/2 lbs chicken pieces with bone (traditionally wings, neck, spine and legs)
Beef: 1/2 lb. chuck roast or top chuck
Beef soup bone: 1 large (short ribs, knuckle or neck bones work best)
Leek: 1 cleaned and cut into 4 pieces
Onions: 2 large, halved
Parsley: 1 bunch
Salt and pepper to taste
Carrots: 3-4, chopped
Asparagus spears: 8 (traditionally white asparagus)
Leek: 1/2, cleaned and sliced (optional)
Cauliflower: 1/2 head chopped (optional)
Green peas: 1 cup
Sausage meat or Thüringer Mett (German minced raw pork): 1/3 lb.
Ground beef: 1/3 lb.
Breadcrumbs: 2-3 tbsp
The Eierstich (egg custard):
Milk: 1 cup
2 eggs + 2 egg yolks
A pinch of freshly ground nutmeg
1/2 tsp salt
1 1/2 cups of plain, wide egg noodles
Parsley for garnish