Karin's Wedding Soup

Ingredients for 20 servings:

• 1 chicken(s)
• 1 bunch of soup vegetables
• 1 kg asparagus
• 750 g Thuringian Mett
• 6 eggs
• 350 ml milk
• 125 g soup noodles
• 1 bunch of parsley
• Salt
• Nutmeg, grated
• Butter for the mold

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 2 hours; Total time approx. 4 hours

with egg custard from the oven

Make chicken broth from 2 liters of water, 2 heaped teaspoons of salt, finely diced soup vegetables, and the chicken. Cooking time: about 1.5 hours, then remove the chicken. Then cook the peeled asparagus, which has been cut into 3 cm pieces, in the broth for about 15 minutes. Roll the Thuringian Mett (a kind of minced pork) into very small dumplings and simmer separately in salted water for 5 minutes over low heat, then remove with a slotted spoon and add to the chicken broth. Cook the soup noodles separately in salted water for 4 minutes, drain through a sieve, and add to the broth. For the egg custard, beat the eggs and milk well, season with salt and freshly grated nutmeg. Transfer the mixture to a well-buttered dish, cover with aluminum foil, and let it set in a dripping pan filled with water at 180 degrees Celsius for 40 minutes. Once cooled, turn out the meatballs, cut into cubes, and add to the soup. Remove the skin and bones from the cooled chicken, cut into small pieces, and add to the soup. Finally, sprinkle in the chopped parsley.