Altmark wedding soup

Ingredients for 8 servings:

• 1 chicken (soup chicken, approx. 2 kg)
• 1 tsp salt for the broth
• 1 bunch of soup vegetables
• 4 eggs
• 1 shot of milk
• salt and pepper
• 250 g minced meat, mixed
• 100 g pasta (star or alphabet pasta)
• 1 kg asparagus
• 3 tsp vegetable broth
• 1 tsp sugar
• 1 bunch parsley, flat
• 1 tsp mace
• 2 liters of water

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

delicious

Place the chicken in 2 liters of water with salt and trimmed, diced vegetables and cook until tender. Remove the chicken (you can then use it for another dish if desired). Cool the broth and remove any excess fat. Whisk the eggs with milk and a pinch of salt. Heat in a boiling water bath for 20 minutes until a firm, gelatinous mass forms. Then turn out and cut into cubes. Season the minced meat with salt and pepper. Form the mixture into small cherry-sized dumplings and let them simmer in hot, salted water for about 15 minutes. Cook the soup noodles in salted water and refresh. Peel the asparagus, cut into pieces, and simmer in vegetable broth with 1 teaspoon of sugar until tender. Now add the meatballs, noodles, asparagus pieces, and egg custard to the pot with the cooled broth. Bring to a boil briefly. When serving, sprinkle the soup with chopped parsley and mace. Tip: If you have any leftover soup, pour it into a porcelain bowl and refrigerate it for up to 3 days. Do not boil it when reheating.