Schaumburger wedding soup

This chicken and beef soup is often served during weddings, baptisms or other holidays in the region of Schaumburg.


½ chicken

250g mixed vegetables (carrots, celery, leek)

8 shoots of white esparagus (fresh or canned)

250g ground beef

6 eggs


salt, pepper

250g small noodles

1 ½ liters of water

1 large onion

Chopped parsley


  • Chop vegetables and onions into small cubes, boil with chicken in 1 ½ liters of water in a pressure cooker for about 45 minutes.
  • For the royale (egg garnish) mix three whole eggs and 3 egg yolks with 100ml of milk and pinch each of salt and pepper. In a bowl heat over a pot of water on lowest heat for 1 ½ hours.
  • Cut esparagus into small pieces and roll small meatballs out of the ground beef.
  • Open pressure cooker, remove chicken and strain through a fine sieve. Return broth to pot and add meatballs, esparagus and noodles.
  • Heat on low heat (don’t boil), until noodles are tender. Cut royale into 2cm-pieces and add in the end. Garnish with parsley.

Post Author: m.heczko

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