Chop the soup vegetables and onion into small cubes. Pressure cooker on the stove. Cook the water, soup vegetables, onions and the soup chicken in it for about 1 hour. The quality of the chicken is essential for the taste of the soup. So it`s best to buy a chicken from the farmer that has seen the sky and eaten a real worm!
While a hearty chicken soup is being made, the egg custard is being prepared. Whisk three whole eggs and three egg yolks with 6 half eggshells whole milk (yes, one eggshell half is used as a measuring cup), salt and pepper. Let it set in a water bath on the lowest setting for about 1.5 hours.
Peel the asparagus and cut into bite-sized pieces.
Shape the meat / sausage filling into small bite-sized balls.
When there is no more pressure on the pressure cooker, open the pot. Remove the chicken (the chicken can be made into a chicken fricassee or chicken salad the next day), pour the stock through a fine sieve and put it back into the pot.
Now add the asparagus pieces, meatballs and pasta. Let everything stand. Season to taste with salt and pepper. From now on, the soup is only carefully heated, no longer boiled, so that the deposits are not damaged.
After the egg prick has set and cooled, it is cut into bite-sized cubes or diamonds and added to the soup as a further addition.
It is best to let the soup cool down so that the fat can be removed from the soup chicken. I think it`s still rich enough then. However, other family members are of the opinion that this soup is the only true wedding soup with just the entire fat load!
Garnish with a little parsley if you want.
It is best to prepare the day before. The one hour preparation time really only refers to the cutting and stirring NOT to the cooking times. Just warm it up the next day. Also freezes very well.
This soup is often served on festive days, weddings, baptisms and birthdays in the Schaumburger Land.
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