The leek, the celery, 200 g of carrots (set aside at least one carrot as an addition for the soup) and the parsley root are first washed and peeled.
The vegetables are then cut into large pieces.
The onions are also peeled and coarsely chopped.
The prepared vegetables, the soup hen, the beef and the soup bone are placed together in a large pot and covered with 5 liters of cold water.
The contents of the pot are then brought to a boil over high heat.
Once the water boils, a little salt, a bit of pepper, the cloves and the bay leaves are added.
The heat is then reduced so that the broth can simmer for several hours at a moderate temperature—if foam forms on the surface during this time, it is skimmed off with a skimmer.
After cooking, the meat and vegetables are removed from the broth and discarded.
The prepared broth may now cool completely overnight and be left to steep.
During this time fat will collect on the surface, which—just like the scum—must be skimmed off.
The cooled broth is then poured through a fine sieve to remove any remaining vegetable and meat residue.
If the broth is still not clear, up to 3 egg whites are lightly beaten and added to the cold broth.
It is then slowly warmed—not boiled—until the egg white coagulates and can be separated from the broth again using a sieve.
The egg white has now bound all suspended and cloudy particles of the broth, resulting in a completely clarified liquid.
A good wedding soup needs hearty add-ins.
For this, 8 eggs are seasoned with salt and nutmeg and thoroughly mixed with half a liter of milk.
This mixture is poured into a greased, tall mold, which is placed in a hot water bath.
The egg custard (Eierstich) must remain here until it is firm enough to slice—this takes about half an hour.
The mold is then inverted and the egg custard (Eierstich) is cut into attractive cubes.
To make these, the Mett is mixed with the remaining egg, some breadcrumbs and spices and kneaded well.
Small balls are then formed, which are cooked in a pot of hot water.
The reserved carrot, the asparagus and the cauliflower florets are washed and cut into very fine pieces.
All the vegetables are cooked until al dente in a separate pot and then added to the soup as add-ins.
Once all ingredients have been added, the wedding soup is gently warmed again.
When all the ingredients have reached the desired temperature, the wedding soup can be ladled into small bowls, garnished with finely chopped parsley and finally served.
