Saxon Wedding Soup with Minced Meatballs
A traditional Saxon wedding soup featuring fresh minced meatballs and a delicate egg custard. Try this recipe and many others from Spoonsparrow!
Ingredients
- 250 g Thüringer Mett (mixed ground meat)
- 1 egg
- Salt
- black pepper (freshly ground)
- 1 tbsp breadcrumbs
- 3 eggs
- 50 ml milk
- Salt
- butter (for greasing the pan)
- 50 g Rice noodles
- 800 ml meat broth
- 100 g white asparagus
- 1 tbsp chopped parsley
Instructions
-
1.
Knead the minced meat with one egg and the breadcrumbs. Season with salt and pepper. Shape small balls from the mixture, drop them into boiling salted water, and cook for 5 to 8 minutes depending on size. Remove and drain.
-
2.
Whisk the remaining eggs with milk and a pinch of salt. Pour into a butter‑greased small dish, cover with foil, and steam in a near‑boiling water bath until set (about 25 minutes).
-
3.
Remove, transfer to a cutting board, and dice the custard. While it sets, cook the rice noodles according to package instructions until al dente, then drain, rinse under cold water, and let dry.
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4.
Bring the soup broth to a boil. Peel the asparagus and cut into bite‑sized pieces. Simmer in the broth for 8 minutes, then add the meatballs, noodles, and custard cubes. Warm through in the broth. Sprinkle with parsley before serving.
