Classic Rhineland Wedding Soup with Fine Garnishes
This traditional Rhineland Wedding Soup is a true delight, warming you from the inside out. With its clear broth and delicate garnishes, it's the perfect start to a festive meal or a comforting main course on cooler days. You'll love its balanced flavors!
Preparation
30 min.
Cook / Bake
180 min.
Servings
6
Calories
320 kcal
Ingredients
for 6 servingsAmounts are automatically adjusted.
For the Broth
- 1.5 kgBeef bones
- 500 gSoup chicken
- 2 cupsLeeks(sliced (approx. 200g))
- 2 cupsCarrots(peeled and roughly chopped (approx. 250g))
- 1 cupCelery root(peeled and roughly chopped (approx. 150g))
- 1 mediumOnion(peeled and halved)
- 2 leavesBay leaves
- 5 wholeBlack peppercorns
- 1 tspSalt(to taste)
- 4 litersCold water
For the Meatballs
- 200 gGround beef
- 1 smallEgg
- 2 tbspBreadcrumbs
- 1 pinchSalt(to taste)
- 1 pinchBlack pepper(freshly ground, to taste)
For the Garnishes
- 100 gAsparagus
- 100 gSmall pasta(e.g., alphabet pasta or stars)Gluten
- 2 tbspFresh parsley(finely chopped, for garnish)
Instructions
For the broth: Rinse the beef bones and soup chicken thoroughly under cold water. Place them in a large pot with the cold water.
Bring the water slowly to a boil. Skim off any foam that rises to the surface. Reduce heat to low.
Add the sliced leeks, chopped carrots, chopped celery root, halved onion, bay leaves, and peppercorns to the pot. Season with a pinch of salt.
Simmer the broth gently for at least 2-3 hours, or up to 4 hours, partially covered. The longer it simmers, the richer the flavor.
While the broth is simmering, prepare the meatballs: In a bowl, combine the ground beef, egg, breadcrumbs, salt, and pepper. Mix well until just combined.
Form small meatballs (about 1/2 inch in diameter) from the mixture. Set aside.
After the broth has simmered, carefully strain it through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard the solids. The broth should be clear.
Remove the chicken from the bones, shred the meat, and set aside. You can also dice some of the cooked carrots from the broth if desired.
Bring the strained broth to a gentle simmer. Add the prepared meatballs and cook for about 5-7 minutes, or until they float to the surface and are cooked through.
Add the small pasta to the broth and cook according to package directions, usually 5-8 minutes, until al dente.
Meanwhile, snap off the woody ends of the asparagus. Cut the asparagus into small pieces (about 1 inch long). Add the asparagus to the soup during the last 3-4 minutes of the pasta cooking time.
Add the shredded chicken back to the soup and heat through. Taste and adjust seasoning with salt and pepper as needed.
Ladle the soup into bowls, garnish with fresh chopped parsley, and serve hot.
💡 Tipp
Nutrition per serving
Calories
320 kcal
Protein
30 g
Carbohydrates
25 g
Fat
12 g
Fiber
3 g
Recipe on TomTaste: https://tomtaste.com/recipe/classic-rhineland-wedding-soup-with-fine-garnishes