Mom`s Wedding Soup

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Soup
Cuisine	European
Servings (Default: 8)

Ingredients

1 kg beef (soup meat for approx. 3-4 liters broth)
1 point noodles (soup noodles, e.g. barley noodles)
1 onion (s), with skin
2 bunches soup vegetables or 1 point bouillon vegetables
1 jar asparagus sections
500 g minced meat, mixed
500 g e (s) stitch
water
spice (s)

Instructions

Put the beef on top with cold water and an onion and cook a broth (in a pressure cooker it goes extra quickly). Then remove the onion and meat, the broth should be nice and clear.
Shape the minced meat into small soup dumplings and pre-cook in an extra pot. Possibly season the minced meat a little.
Cook the soup greens in the finished broth. Gradually add the other ingredients and season to taste.
Tip: If you want to go really fast, use instant stock.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.