🇩🇪 Germany · Food
Hochzeitssuppe (German Wedding Soup)
By eatmundo · July 6, 2026
Hochzeitssuppe is a delicate, clear chicken broth soup, traditionally served at festive occasions in Germany. It's renowned for its exquisite garnish of finely diced vegetables, tiny meatballs, 'Eierstich' (royal custard), and delicate noodles, offering a symphony of textures and subtle flavors.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by preparing a rich chicken broth. Place 1.5 kg of chicken (a whole chicken or parts like wings and drumsticks) in a large pot with 1 bunch of soup greens (leek, carrot, celery root). Cover with cold water, bring to a boil, then reduce heat and simmer gently for 1.5-2 hours. Skim any foam, then strain the broth through a fine-mesh sieve, reserving the chicken and vegetables.
- 2
While the broth simmers, make the 'Eierstich' (royal custard). Whisk 2-3 eggs with 100 ml milk, a pinch of salt, and pepper. Pour the mixture into a small, greased, heatproof dish. Steam or bake in a water bath at 160°C (325°F) for 20-25 minutes, until set. Let cool, then cut into small diamond or cube shapes.
- 3
Next, prepare the tiny meatballs (Klößchen). Mix 200g minced meat (preferably mixed beef and pork) with 2 tbsp breadcrumbs, 1 small egg, a pinch of salt, and pepper. Form tiny balls, about 1 cm in diameter. Bring a separate pot of salted water or a portion of your strained broth to a gentle simmer, then carefully poach the meatballs until cooked through, about 5-7 minutes. Remove and set aside.
- 4
Dice the carrots, leek, and celery root that were cooked with the chicken into fine pieces. If you prefer a clearer broth, use fresh, finely diced carrots, leek, and celery root and cook them gently in a portion of the strained chicken broth until tender-crisp.
- 5
Prepare the remaining garnishes. Drain 1 small jar of asparagus tips and cut them into bite-sized pieces. Cook 50g of small soup noodles (like alphabet or star noodles) according to package directions in salted water, then drain.
- 6
Reheat the strained chicken broth gently. Add the finely diced vegetables, poached meatballs, asparagus pieces, and cooked noodles to the broth. Ensure everything is heated through without boiling vigorously to maintain the clarity of the soup.
- 7
Just before serving, carefully add the 'Eierstich' cubes to the soup. Taste and adjust the seasoning with salt and pepper as needed. A common mistake is to add the Eierstich too early, which can make it break apart. Wait until you're ready to serve.
- 8
Ladle the elegant Hochzeitssuppe into warmed bowls, ensuring each serving has a good mix of all the delicious components. Garnish generously with fresh, finely chopped parsley. This soup is a beautiful and flavorful start to any celebratory meal. Enjoy!
Frequently Asked Questions
What cut of chicken yields the best broth for Hochzeitssuppe?+
For the richest, most flavorful broth, use a whole soup hen or chicken parts with bones, such as leg quarters or wings. These provide more collagen and depth than boneless cuts.
How can I prevent the ground meat meatballs (Klößchen) from becoming tough or disintegrating in the soup?+
To keep the meatballs tender and intact, use a mix of ground pork and beef, bind them well with egg and soaked breadcrumbs, and simmer gently in the broth rather than boiling vigorously.
Should I use fresh or canned asparagus for Hochzeitssuppe, and how long should I cook it?+
Fresh white asparagus is traditional and highly recommended; cook it briefly, about 5-7 minutes, until it's crisp-tender. Canned asparagus can be used in a pinch, but fresh offers superior flavor and texture.
What's the best technique to make the "Eierstich" (egg custard) firm enough to cut but not rubbery or scrambled?+
Gently whisk eggs with a splash of milk and seasoning, then steam or bake in a water bath until just set. Allow it to cool completely before cutting into diamond shapes to ensure clean, firm pieces.
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