Schaumburg Wedding Soup

Ingredients for 6 servings:

• ½ chicken (soup chicken)
• 1 bunch of soup vegetables
• 8 stalk(s) asparagus, white
• 250 g Mett, seasoned or bratwurst filling (coarse)
• 6 eggs
• Milk
• Salt
• pepper
• 1 pack of noodles, soup noodles (mussels)
• 1 ½ liters of water (the pressure cooker should be 3/4 full)
• 1 large onion(s)
• possibly parsley, chopped

Instructions

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

strong; prepare the day before; freezes very well

Chop the soup vegetables and onion into small cubes. Place the pressure cooker on the stove. Add the water, soup vegetables, onion, and the soup chicken to the pot and cook for about 1 hour. The quality of the chicken is crucial to the soup’s flavor. Therefore, it’s best to buy a chicken from a farmer who has seen heaven and eaten a real worm! While a hearty chicken soup is brewing, prepare the egg custard. Whisk three whole eggs and three egg yolks with six half eggshells of whole milk (yes, one half of the eggshell is used as a measuring cup), salt, and pepper. Let it set in a water bath on the lowest heat for about 1.5 hours. Peel the asparagus and cut it into bite-sized pieces. Form the minced meat/bratwurst filling into small bite-sized balls. When the pressure cooker is released, open the pot. Remove the chicken (the chicken can be used the next day to make chicken fricassee or chicken salad), pour the broth through a fine sieve, and return it to the pot. Now add the asparagus pieces, meatballs, and noodles. Let everything simmer until cooked through. Season with salt and pepper. From now on, heat the soup gently; do not boil it, so the ingredients are not damaged. Once the egg custard has set and cooled, cut it into bite-sized cubes or diamonds and add it to the soup as another ingredient. It’s best to let the soup cool so that you can reduce some of the fat from the chicken. I find that it’s still rich enough. Other family members, however, are of the opinion that this soup is the only true wedding soup when it has all the fat! Garnish with parsley if you like. It’s best to prepare it the day before. The one hour preparation time really only refers to the chopping and stirring, NOT the cooking time. Simply heat it up the next day. It also freezes very well. This soup is often served for holidays, weddings, baptisms, and birthdays in the Schaumburg region.