Wedding Soup

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Onions peel and quarter. Wash the meat. Boil both with 3 litres of water, 1 tablespoon salt and peppercorns in a large pot. Simmer at low heat for about 2 1/2 hours.

2. 2

   Skim foam more often with a skimmer. Clean or peel and wash the soup greens. Put 1 carrot aside for the filling. Coarsely chop the remaining soup vegetables, add them to the meat in the stock and cook with the meat.

3. 3

   For the egg whisk eggs, milk, salt and nutmeg. Pour up to 2/3 high into 2 greased cups. Seal with aluminium foil and press down well on the rim of the cup. Place the cups in a pot and pour on so much hot water that about 2/3 of the cups are in water.

4. 4

   First bring to the boil 1x, then cover and allow to set at low heat for 30-35 minutes. Turn over the eggs and cut them into slices, then into rhombs. Wash and peel the asparagus and cut off the woody ends.

5. 5

   Cut the asparagus into bite-sized pieces, the remaining carrot into thin slices. Remove the meat from the stock and let it cool down a little. Pour stock through a fine sieve into another large pot, bring to the boil.

6. 6

   Cook the asparagus and carrot for 10-12 minutes. Remove meat from fat and bones and dice finely. Press the sausage mixture as dumplings from the skin directly into the soup. Cook with the peas for about 5 minutes, season to taste.

7. 7

   Heat the egg and meat in it. Wash and finely chop the parsley. Sprinkle soup with parsley.

Nutrition Facts

KCAL
460 kcal

CARBS
9 g

FATS
28 g

PROTEINS
42 g