Hochzeitssuppe (German Wedding Soup) With Dumplings Recipe

Name: Hochzeitssuppe (German Wedding Soup) With Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g beef; 1 None onion, peeled and quartered; 1 None tomato, cross carved into the skin; 1 None leek, sliced; 200 g celeriac, peeled and chopped; 1/2 tsp salt; 6 None black peppercorns; 500 g carrots, peeled and cut into diagonal chunks; 4 None eggs; 375 ml semi-skimmed milk; None None Grated nutmeg; 50 g butter; 125 g plain flour; 30 g fresh flat-leaf parsley, finely chopped; 500 g asparagus, woody ends snapped off, cut into diagonal slices; 400 g frozen peas, thawed

Servings: persons

500 g beef
1 None onion, peeled and quartered
1 None tomato, cross carved into the skin
1 None leek, sliced
200 g celeriac, peeled and chopped
1/2 tsp salt
6 None black peppercorns
500 g carrots, peeled and cut into diagonal chunks
4 None eggs
375 ml semi-skimmed milk
None None Grated nutmeg
50 g butter
125 g plain flour
30 g fresh flat-leaf parsley, finely chopped
500 g asparagus, woody ends snapped off, cut into diagonal slices
400 g frozen peas, thawed

1
Place the beef, onion, tomato, leek, celeriac, salt, peppercorns, 1/2 lb carrots and 8 1/2 cups water in a pot. Bring to a boil and simmer over a medium heat for 2 hours.
2
To make the egg custard, grease a small baking dish. In a bowl, beat 2 eggs and 1/2 cup milk together. Season with salt and a pinch of nutmeg. Pour into the dish then place in a hot water bath for 30 mins, undisturbed. Once set, turn the egg custard out of the dish and cut into small cubes.
3
To make the dumplings, melt the butter in a saucepan, add 1 cup milk and bring to a boil. Add the flour all at once and stir with a wooden spoon until the dough pulls away from the sides of the pan. Remove from the heat, allow to cool for 5 mins, then beat in 2 eggs one at a time. Using your fingers, mix in half the parsley, then form into 16 dumplings.
4
To finish, remove the beef from the stock and dice. Pour the stock through a strainer. Discard the vegetables and return the stock to the pan. Bring to a boil, add the dumplings, asparagus and remaining carrots and cook for 5 mins. Add the egg cubes to the soup along with the peas and beef and cook for 5 mins. Sprinkle with the remaining parsley.

937

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 500 g beef, 1 None onion, peeled and quartered, 1 None tomato, cross carved into the skin, 1 None leek, sliced, and more.

Yes, Hochzeitssuppe (German Wedding Soup) With Dumplings falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hochzeitssuppe (German Wedding Soup) With Dumplings

How did you like this recipe?

Frequently Asked Questions