Franconian Wedding Soup
Franconian Wedding Soup is a traditional dish from Germany’s Franconia region, deeply tied to wedding celebrations and festive occasions. Dating back to medieval times, it symbolized prosperity and hospitality, often served as a warming start to grand feasts. A classic way to enjoy it is with thin noodles, which add a delicate texture.nHistorically, it was presented in multiple courses, with different elements brought separately to highlight its richness.
In the past, serving a meat-based broth at weddings was a sign of wealth, as high-quality ingredients were a luxury. Though originally a wedding staple, the soup remains popular today at family meals and special events. Its refined simplicity, rich history, and comforting warmth make it a timeless favourite in Franconian cuisine.
Serving:
10
Preparation time:
90 min
Calories per person:
Ingredients
Soup
Marodi Thin noodles: 100 grams
Meat for soup with bones: 600 grams
Root vegetables (carrot, celery, parsley root): to taste
Onion: 2 pieces
Biscuit
Butter: 80 grams
Eggs: 4 pieces (separated into whites and yolks)
Flour: 4 tablespoons
Salt: to taste
Dumplings
Butter: 80 grams
Eggs: 4 pieces
Breadcrumbs: 170 grams
Salt: to taste
Nutmeg: to taste
Liver dumplings
Butter: 80 grams
Eggs: 3 pieces
Ground liver: 125 grams
Breadcrumbs: 80 grams
Salt: to taste
Allspice: to taste
Onion: 1 piece
Parsley: to taste
Preparation instructions:
- For the biscuit, mix the egg yolks with softened butter and flour, season with salt to taste, then gently fold in the stiffly beaten egg whites
- Pour the mixture into an ovenproof dish lined with baking paper and bake at 180°C until golden yellow
- Let it cool and cut it into small diamond shapes
- For the flour dumplings, mix butter, eggs, breadcrumbs, salt, and nutmeg into a uniform mixture
- Using a teaspoon, shape small dumplings and fry them in hot oil until golden yellow
- For the liver dumplings, beat the butter until creamy and mix it with eggs, ground liver, and breadcrumbs
- Add finely chopped onion and parsley, seasoning with salt and allspice
- Shape small dumplings and refrigerate if using the same day, or freeze them for later
- For the soup, cook beef with bones in water with root vegetables and onion
- Simmer over low heat, occasionally skimming off the foam, until a rich, clear broth forms
- Strain out the vegetables and meat
- Cook the meat dumplings in the soup for 10-15 minutes, or until they float to the surface. In the last two minutes, add thin noodles to the soup
- To serve, arrange the sponge pieces and fried flour dumplings in a bowl, sprinkling with chopped parsley
- Pour the hot broth over them along with the noodles and liver dumplings
Nutritional value:
Carbohydrates: 36 g
Proteins: 31 g
Fats: 37 g
Origin of the recipe:
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