Harz wedding soup

Ingredients for 6 servings:

• 1 ½ liters of chicken broth, homemade, possibly from granulated broth
• ½ bunch parsley
• ½ bunch chives
• 1 carrot(s)
• 1 stalk(s) leek
• 1 piece(s) celeriac
• 500 g minced beef or mixed
• 8 eggs
• 1 dry bread roll, alternatively breadcrumbs
• n. B. garlic
• 200 ml milk
• salt and pepper
• nutmeg
• Herbs to taste
• 2 jars of asparagus tips or 3

Instructions

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

…the way we like it best!

Heat the previously prepared chicken broth. Add water if desired. Chop the herbs, dice the vegetables very finely or cut them into small strips, and add everything to the broth. Let the soup simmer gently. Mix the ground beef with the grated, dry bread roll or breadcrumbs, 2 eggs, and seasonings to taste. We also like to add garlic. Form small dumplings from the ground beef mixture and add them to the broth. Then whisk the remaining 6 eggs with milk, salt, pepper, and nutmeg and pour into a microwave-safe dish with a splash of water. Let the egg mixture set at 600 watts until firm (if you don’t like microwave food, you can of course also make egg custard the traditional way, but it’s faster this way). Let the set mixture cool slightly, then cut into cubes. Add these to the soup as well. Finally, add the asparagus tips, let it heat through, and garnish the soup with freshly chopped herbs and season to taste. Let the soup simmer until the dumplings are cooked.