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🍲 Classic Wedding Soup with Noodles and Dumplings

462 kcal · 30 min · 4 servings

Classic Wedding Soup with Noodles and Dumplings Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the vegetables thoroughly. Peel them if necessary. Cut them into large pieces.
  2. 2. Halve the onions. Peel them. Dice them finely.
  3. 3. Wash the parsley. Shake it dry. Pluck off the leaves. Chop them finely.
  4. 4. Heat 1 tbsp of oil in a pot over medium heat.
  5. 5. Sauté the onions for about 2 minutes until translucent.
  6. 6. Add the vegetables, pepper, bay leaves, and juniper berries to the pot.
  7. 7. Deglaze everything with the beef broth.
  8. 8. Rinse the soup chicken. Pat it dry.
  9. 9. Place the soup chicken into the broth.
  10. 10. Let the soup simmer covered on low heat for 1.5 hours.
  11. 11. Strain the soup through a sieve.
  12. 12. Return the broth to the pot.
  13. 13. Simmer the broth for another 10 minutes to reduce.
  14. 14. Beat 4 tbsp of butter in a bowl until frothy using a hand mixer with a whisk.
  15. 15. Gradually stir 1 egg into the butter.
  16. 16. Stir the semolina into the mixture.
  17. 17. Season with nutmeg and salt.
  18. 18. Let the semolina mixture rest in the refrigerator for about 15 minutes.
  19. 19. Peel the asparagus. Wash it.
  20. 20. Cook the asparagus in the remaining salted water for about 8–10 minutes.
  21. 21. Bring about 1 liter of salted water to a boil in a pot.
  22. 22. Reduce the heat to low.
  23. 23. Form dumplings from the semolina mixture using two tablespoons.
  24. 24. Place the dumplings into the salted water.
  25. 25. Let the dumplings cook for about 15 minutes until they float to the surface.
  26. 26. Whisk together 2 eggs, 125 ml of milk, salt, and nutmeg in a bowl.
  27. 27. Grease a heatproof dish with butter.
  28. 28. Pour the egg custard mixture into the dish.
  29. 29. Bring about 500 ml of water to a boil in a pot.
  30. 30. Place the dish with the egg custard into the boiling water.
  31. 31. Steam the egg custard covered in the water bath for about 8 minutes.
  32. 32. Mix 2 eggs, flour, parsley, and 200 ml of milk to form a smooth batter.
  33. 33. Season the batter with salt and nutmeg.
  34. 34. Melt 1 tbsp of butter in a pan.
  35. 35. Reserve the melted butter in a small bowl.
  36. 36. Lightly grease the pan.
  37. 37. Fry thin pancakes one by one over medium heat.
  38. 38. Brush the pancakes with the reserved butter if desired.
  39. 39. Cut the pancakes into thin strips just before serving.
  40. 40. Halve the third onion. Peel it. Dice it.
  41. 41. Mix the ground meat, onion, pepper, salt, 1 egg, and breadcrumbs thoroughly in a bowl.
  42. 42. Form small meatballs from the mixture.
  43. 43. Heat the wedding soup over medium heat.
  44. 44. Let the minced meat dumplings cook in the soup for about 4 minutes.
  45. 45. Arrange the semolina dumplings, egg custard, and pancakes in deep plates.
  46. 46. Pour the broth with the meatballs over the arranged ingredients.
  47. 47. Serve the wedding soup. Enjoy your meal!

Nutrition per serving