📝 About This Recipe
Hochzeitssuppe is a legendary German classic, traditionally served as the first course at wedding banquets to symbolize a prosperous start for the newlyweds. This crystal-clear, golden chicken broth is a masterpiece of textures, featuring savory marrow dumplings, delicate egg garnish, and tender meatballs. It is the ultimate comfort food, elevated to fine-dining status through patience and high-quality ingredients.
🥗 Ingredients
The Golden Broth
- 1 piece Whole Soup Chicken (approx. 3-4 lbs, organic preferred)
- 1 bundle Soup Greens (Suppengrün) (leek, carrot, celery root, and parsley)
- 1 large Yellow Onion (halved, skin left on for color)
- 10 pieces Black Peppercorns (whole)
- 2 teaspoons Salt (adjust to taste)
Meatballs (Fleischklößchen)
- 250 grams Ground Veal or Pork/Beef Mix (very finely ground)
- 2 tablespoons Breadcrumbs (plain)
- 1 small Egg (lightly beaten)
- 1 pinch Nutmeg (freshly grated)
Egg Garnish (Eierstich)
- 3 large Eggs (at room temperature)
- 125 ml Whole Milk (approx. 1/2 cup)
- 1 pinch Salt and Nutmeg (each)
Final Additions
- 150 grams Asparagus Tips (canned or blanched white asparagus)
- 1 small bunch Fresh Chives (finely chopped for garnish)
👨🍳 Instructions
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1
Place the whole chicken in a large stockpot and cover with 3-4 liters of cold water. Bring to a gentle boil, then skim off any grey foam that rises to the surface to ensure a clear broth.
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2
Sear the halved onion (cut side down) in a dry pan until dark brown, then add it to the pot along with the chopped soup greens, peppercorns, and salt.
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3
Simmer the broth uncovered for at least 2 hours on very low heat. The liquid should barely bubble to maintain clarity.
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4
While the broth simmers, prepare the Eierstich: Whisk 3 eggs with milk, salt, and nutmeg. Pour into a small, buttered heat-proof dish.
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5
Place the dish in a water bath (bain-marie) in the oven at 150°C (300°F) for about 25-30 minutes until the egg mixture is set like a firm custard.
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6
Once cooled, tip the Eierstich out and cut into small cubes or decorative diamond shapes. Set aside.
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7
Prepare the meatballs by mixing the ground meat, breadcrumbs, egg, salt, and nutmeg. Form into tiny balls, about the size of a hazelnut.
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8
Remove the chicken and vegetables from the broth. Strain the liquid through a fine-mesh sieve lined with a cheesecloth into a clean pot.
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9
Bring the clarified broth back to a gentle simmer. Add the meatballs and cook for about 5-8 minutes until they float to the surface.
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10
Add the asparagus tips and the prepared Eierstich cubes to the broth just to warm them through (about 2 minutes).
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11
Taste the soup and adjust seasoning with extra salt or a dash of white pepper if needed.
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12
Ladle the hot soup into warmed bowls, ensuring every guest gets a generous portion of all the 'treasures' (meatballs, egg, and asparagus).
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13
Garnish with a heavy sprinkle of fresh chives and serve immediately.
💡 Chef's Tips
Never let the broth boil vigorously; a hard boil emulsifies fat and makes the soup cloudy. For the most authentic flavor, use white asparagus rather than green. If the broth isn't golden enough, the charred onion skin is the secret natural dye used by German grandmas. You can shred some of the boiled chicken breast and add it back to the soup for a heartier version. Prepare the Eierstich a day in advance to save time; it holds its shape better when cold.
🍽️ Serving Suggestions
Serve with slices of crusty German farmhouse bread or a light baguette. Pair with a crisp, dry German Riesling or a Silvaner white wine. Traditionally served as a standalone starter before a heavy roast meat main course. For a truly festive touch, serve in a large silver tureen at the center of the table. Follow with a main of 'Sauerbraten' or 'Rouladen' for a complete German banquet experience.