Wendish wedding soup

Ingredients for 12 servings:

• 6 liters of water
• 1 large leg of beef
• 500 g chicken giblets
• 1 bunch of soup vegetables
• 1 kg minced meat
• 2 jars of asparagus
• 1 egg(s)
• onion(s)
• Breadcrumbs
• salt and pepper
• 2 egg yolks
• 2 eggs
• 150 ml milk
• 1 pinch of nutmeg
• n. B. Broth, granulated

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours; Total time approx. 4 hours

from Lower Saxony

Bring the beef, chicken, and vegetables to a boil in 6 liters of water. Then reduce heat to low or simmer for 3 hours. For the egg custard, mix 2 egg yolks, 2 eggs, the milk, salt, pepper, and nutmeg, and place in a boil-proof bag in a water bath and let it set for 45 minutes until it reaches a firm consistency. Cut the finished egg custard into even-sized cubes. Knead the minced meat with 1 egg, breadcrumbs, salt, pepper, and onions, then form the mixture into small balls. Place these in a large pot of boiling water and let it simmer. When the dumplings float to the top, they are cooked and can be drained and kept warm. Remove the beef and vegetables from the broth. Pour the broth through a sieve lined with a linen cloth to clear it. Season the broth with instant broth and salt to taste. Cut the asparagus into pieces and add them to the broth along with the egg custard and the meatballs. Do not boil it any further! Fresh parsley and a piece of baguette go perfectly with it.