Wedding Soup
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g minced beef
- 1 can asparagus (sections)
- 1 bunch soup greens
- 5 medium egg (s)
- some milk, possibly
- 3 liters vegetable stock, possibly more or less
- 1 bunch parsley
- salt and pepper
- 1 bunch chives
Print Recipe
Pin Recipe 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.
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