How to made a traditional german wedding soup

made a traditional german wedding soup

It's interesting:
"I would like to say that I have a lot of admiration for Linda. She met Paul during his ‘colt’ years, and has dealt with most of his flaws. She’s a beautiful lady, and an even more gorgeous bride. I hope Paul realizes just how lucky he is. But I still don’t know how he got her to say yes because all she seems to say now is “No! Paul, no!”"

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.

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. • 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, ? 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.

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.

Source: www.ehow.com

Tags: wedding soup, beef chunks, German wedding soup, made traditional, made traditional german