Wedding Soup

by Editorial Staff

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Soup
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Cut the soup greens and, if necessary, the asparagus sections into bite-sized pieces. Season the minced meat with salt, pepper and a bit of the chives in a bowl and beat 1 egg over it.
Knead well with wet hands. Then shape the mixture into small balls and simmer everything in the broth on a medium heat for about 45 minutes.
For the egg prick, crack the remaining 4 eggs in a freezer bag. Season with salt, pepper and a bit of the parsley and stir well with the whisk (if you want, you can stretch the mixture a little with milk).
Simmer the tightly closed bag in a water bath for about 20 minutes, turning it occasionally. When a solid mass has formed, take the egg stick out of the freezer bag and cut into bite-sized pieces on a cutting board. Then add to the soup 10 minutes before the end of the cooking time and let it simmer again.
At the end, season the soup again with pepper, salt, chives and parsley. Rice and possibly sultanas or potatoes go well with it.

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.