Wölpinghausen specialties
Schaumburg wedding soup
This wedding soup is a real regional holiday soup with a calm depth. The broth, filling and meat components mesh neatly together, so that in the end you get exactly what you want from such a classic: something celebratory, down-to-earth and very warm for the table.
Timing
- Preparation: approx. 20 minutes
- Cooking time: approx. 30-40 minutes
- Total: approx. 50-60 minutes
- For a festive meal, let it steep for a good 30 minutes before serving
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 430 kcal
- Protein
- ≈ 33.4 g
- Carbohydrates
- ≈ 32.1 g
- Fat
- ≈ 17.1 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 carrots · ≈ 160.0 g
- 1 piece of celery · ≈ 100.0 g
- 1 tbsp chopped parsley · ≈ 15.0 g
- 1.5 l strong beef or chicken broth · ≈ 1500 g · Assumed quantity / reference product
- 300 g soup meat or boiled beef · ≈ 300 g · Assumed quantity / reference product
- 1 leek stalk · ≈ 200 g
- 100 g egg custard · ≈ 100 g · Assumed quantity / reference product
- 8-10 small dumplings or marrow dumplings · ≈ 135 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1.5 l strong beef or chicken broth
- 300 g soup meat or boiled beef
- 2 carrots
- 1 piece of celery
- 1 leek stalk
- 100 g asparagus pieces, optional
- 100 g egg custard
- 8-10 small dumplings or marrow dumplings
- 100 g fine noodles or soup noodles
- 1 tbsp chopped parsley
- Salt
- pepper
- optional: some nutmeg
Instructions
- Heat the broth in a large pot and, if necessary, cut the soup meat into bite-sized pieces.
- Clean and finely chop the carrots, celery and leek and cook gently in the broth for a few minutes.
- Cook noodles separately or directly in the soup until al dente, depending on how clear you want the broth to remain.
- Cut the egg custard into cubes and add it to the hot, no longer boiling soup together with the dumplings.
- Add the meat and optionally asparagus pieces and let everything sit for a few minutes.
- Season with salt, pepper and a little nutmeg.
- Before serving, sprinkle with parsley and serve hot in deep plates or cups.
