John Myers
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Bremen Wedding Soup
The perfect bremen wedding soup recipe with a picture and simple step-by-step instructions.
For the clear meat broth
- 500 g Ox meat
- 2 Pc. Leek
- 2 Pc. Celery bulb
- 2 Pc. Onions
- 3 Pc. Carrots
- 1 pinch Salt
- 1 liter Broth
For the soup
- 1 Coffee cream
- 1 Salt
- 1 Broth
- 1 Roots from the meat broth
- 1 Egg prick
- 1 Mettballs
For the meatballs
- 200 g Minced meat
- 1 Pc. Bun old
- 1 Broth
For the egg prick
- 3 Pc. Eggs
- 1 shot Milk
- 1 tbsp Water
- 1 Chives
- For the clear meat broth, clean the vegetables. Put the vegetables, salt and stock with the water in a large saucepan. Rinse the meat under running water. When the broth starts to boil, place the meat in the broth. Put the lid on the pot and simmer for 3-3.5 hours over low heat. The broth is then poured through a sieve.
- For the soup, cut the cauliflower into small florets and bring to the boil in salted water with a little cream of coffee. Bring the letter noodles to the boil in salted water or broth. Cut the roots into small pieces.
- For the meatballs, the bread roll is softened in the water. Mix the minced meat with the egg yolks and the bread roll. Now form small balls and bring them to the boil in a saucepan with water and stock and let them steep for about 15 minutes.
- For the egg prick, beat the eggs with salt, milk and a little chives and pour the mixture into a freezer bag and simmer in a hot water bath for about 20 minutes. Turn occasionally! Take the egg stick out of the freezer bag and cut into bite-sized pieces. Then add the egg custard to the soup 10 minutes before the end of the cooking time and let it simmer.
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