How to Made a Traditional German Wedding Soup
German culture, traditions and recipes vary from region to region. While it is customary for German wedding soup, or "Hochzeitsuppe," to be served at weddings all over Germany, every family makes it a little differently. Follow these basic steps and add your own personal touches to make traditional German wedding soup.
Other People Are Reading
Things You'll Need
- Salt to taste
- 2 qts. beef broth or 1 lb. marrow bones, 1/4 lb. stew beef and 2 qts. water to make your own broth
- Soup vegetables (carrots, celery, asparagus or anything else you wish to add)
- Two leeks
- Dumplings
- 3 oz. small pasta (optional)
- Soup seasoning (like nutmeg and marjoram)
- Fresh minced parsley
Instructions
-
-
1
Pour broth in to a large stock pot, cover and bring to a boil.
-
2
Reduce heat once boiling, add soup vegetables and simmer for about an hour. Though meat is not a traditional ingredient, you may add beef chunks, if desired.
-
-
3
Make dumplings while stock is simmering. Whisk together 2 eggs, ½ cup milk, and salt and nutmeg to taste (some recipes also call for the addition of minced liver), then drop by spoonfuls into a pot of boiling water. Boil for roughly 10 minutes or until dumplings float and are solid. Remove and drain well.
-
4
Bring stock back to a boil, and add pasta if you wish. This is a regional specialty that is not always included.
-
5
Boil 4 to 5 additional minutes or until pasta is cooked through.
-
6
Add dumplings, salt to taste and soup seasonings. Soup seasonings are another ingredient that varies by region and personal taste. Some common additions are nutmeg and marjoram.
-
7
Garnish with fresh minced parsley before serving.
-
1
Tips & Warnings
If making your own broth, you will need to combine the marrow bones, beef chunks, and water and simmer for 3 hours. You will then strain the stock to remove solids, refrigerate overnight, and resume the rest of the steps the following day.
