.jpg) Hochzeitssuppe with meatballs, asparagus, and egg custard | |
| Type | Wedding soup |
|---|---|
| Place of origin | Germany |
| Main ingredients | Chicken broth,chicken meat,meatballs,asparagus heads,noodles, cookedeggs |
Hochzeitssuppe (lit. 'wedding soup') is aGermansoup based onchickenbroth, fortified withchicken meat, smallmeatballs (Fleischklößchen),asparagus heads,noodles, and savouryegg custard garnish (Eierstich). Sometimesraisins are added as well.
Hochzeitssuppe[1][2] is eaten innorthern Germany andsouthern Germany by the bride and groom and guests, traditionally after thewedding ceremony, and it is usually served as thestarter on the menu at thewedding reception. It is also eaten in other regions of Germany, because theBrautsuppe ('bride's soup') served to all the guests used to be an element of every wedding.
A variation is theWestfälische Hochzeitssuppe ('Westphalian wedding soup'), a broth which is traditionally prepared from beef. This also forms the entrée on wedding menus, followed by the cold meat from which the broth had been prepared, served withremoulade,silverskin onions, and pickledgherkins as a second course.
There are numerous recipes forHochzeitssuppe in regional cookbooks. At retail outlets there are also varieties ofinstant soups that go by this name.
