Hochzeitssuppe

Ingredients

• 400 gground veal and pork mix
• 1egg
• 40 gbreadcrumbs
• 1 Lclear beef broth
• 150 gasparagus tips — blanched
• 80 gcarrots — diced small
• 2 tbspfresh parsley — chopped
• 1 tbspbutter
• to tastefine sea salt and black pepper

Method

1. In a large mixing bowl, combine 400 g ground veal and pork mix with 1 egg, 40 g breadcrumbs, and a pinch of fine sea salt. Use your hands to mix until the ingredients are well combined and the mixture is smooth. Shape the mixture into small meatballs, about the size of a walnut, ensuring they are uniform for even cooking.
2. In a large pot, bring 1 L of clear beef broth to a gentle simmer over medium heat. Carefully add the meatballs to the simmering broth, ensuring they are fully submerged. Poach them gently; they are done when they float to the surface and are firm to the touch, indicating they are cooked through.
3. While the meatballs are cooking, peel and dice 80 g of carrots into small, even pieces. Trim 150 g of asparagus tips to similar sizes to ensure even cooking. Once the meatballs are cooked, add the diced carrots and asparagus tips to the broth.
4. Continue to simmer the soup gently, stirring occasionally. The vegetables are ready when the carrots are tender but still have a slight bite, and the asparagus tips are bright green and tender.
5. Taste the broth and adjust the seasoning with fine sea salt and black pepper as needed. Skim off any foam or impurities that may have risen to the surface to keep the broth clear.
6. Add 1 tbsp of butter to the pot, stirring until it melts completely, enriching the broth. Chop 2 tbsp of fresh parsley finely and stir it into the soup just before serving to add a fresh, aromatic finish.
7. Ladle the Hochzeitssuppe into warm bowls, ensuring each serving includes a generous portion of meatballs and vegetables. Serve immediately, inviting guests to enjoy the comforting flavors and textures of this traditional German wedding soup.