Harz Wedding Soup
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ liter chicken broth, self-cooked, possibly from granulated broth
- 0.5 ½ bunch parsley
- 0.5 ½ bunch chives
- 1 carrot (s)
- 1 leek
- 1 piece (s) celeriac
- 500 g minced meat, beef or mixed
- 8 egg (s)
- 1 roll, dry, alternatively breadcrumbs
- Garlic
- 200 ml milk
- salt and pepper
- nutmeg
- Herbs to taste
- 2 glasses asparagus tips or 3
Print Recipe
Pin Recipe Instructions
- Heat the previously prepared chicken broth. Extend with water if desired. Chop the herbs, dice the vegetables very small or cut into small strips and add everything to the broth. Let the soup simmer gently.
- Mix the minced meat with the grated, dry bun or breadcrumbs, 2 eggs and spices to taste. We also like to add garlic. Shape the minced meat mixture into small dumplings and add these to the broth as well.
- Then whisk the remaining 6 eggs with milk, salt, pepper and nutmeg and pour them into a microwave-safe dish with a dash of water. Allow the egg mixture to set at 600 watts until it is firm (if you don`t like microwave food, you can of course also prepare egg sticks in the conventional way, but this is faster). Let the thickened mass cool down a bit and then cut into cubes. Add this to the soup as well.
- Finally add the asparagus tips, let them get hot and add freshly chopped herbs to the soup and season with the spices. Let the soup simmer until the dumplings are done.
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