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Hochzeitssuppe

Hochzeitssuppe is a traditional German wedding soup that combines tender meats, fresh herbs, and flavorful broth, perfect for celebrations and gatherings.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: German
Calories: 350
Ingredients Method Notes

Ingredients
  

Meats
  • 1 kg beef (chuck roast) works well for flavor and tenderness
  • 1 lb whole chicken adds depth to the soup
Vegetables
  • 2 large onions for a base of flavor; consider browning them for extra depth
  • 3 pieces carrots adds a hint of sweetness and nutrition
  • 2 stalks celery balances the flavors
Seasoning and Garnish
  • to taste Salt season wisely!
  • to taste pepper season wisely!
  • as needed Fresh herbs (like parsley and thyme) for garnishing

Method
 

Preparation
  1. In a large pot, place the beef and chicken and cover with cold water.
  2. Bring to a gentle boil, removing the foam that forms on top.
Cooking the Broth
  1. Once the broth is clear, toss in the onions, carrots, and celery.
  2. Lower the heat and let it simmer for at least two hours.
Finishing Touches
  1. Add salt and pepper as the liquid reduces, enhancing the flavors as it cooks down.
  2. After simmering, remove the meats and vegetables, straining the broth to achieve a clear soup.
  3. Once cooled, shred the chicken and cut the beef into bite-size pieces. Add them back to the broth.
  4. In a separate pot, prepare your favorite noodles (like egg noodles or spaetzle) according to package instructions. Drain and set aside.
Serving
  1. Add the cooked noodles to the pot of broth with meat.
  2. Garnish with fresh herbs before serving hot.

Notes

Use quality meat for a richer flavor. Marinate the meats in advance for enhanced depth of flavor. Adjust seasoning gradually while tasting throughout the cooking process.