Hochzeitssuppe

Hochzeitssuppe, German for wedding soup, is a traditional soup served as the opening course at German wedding receptions, offered to the bride, groom, and all the guests after the ceremony. It is made from a chicken broth enriched with chicken meat, small meatballs called Fleischklosschen, asparagus tips, noodles, and a savory egg custard garnish called Eierstich, with some recipes adding raisins. A Westphalian version uses beef broth instead and is traditionally followed by a second course of cold boiled beef served with remoulade, silverskin onions, and pickled gherkins. The soup, also called Brautsuppe or bride's soup when served to all guests, was historically a standard element of German weddings and remains prominent in both northern and southern Germany, with instant versions now sold commercially. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/