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Recipe Kehdinger wedding soup
A meal well suited in convivial company. Or: Event at the table
Total Time
3
hrs
Course:
soups
Cuisine:
Northern Germany
Keyword:
savoury
Schwierigkeit:
Experienced
Servings:
6
Ingredients
Beef
1,5
kg
beef (beef brisket)
1
l
cold water
2
leeks
3
carrots
2
onions
1/4
celery root
2
bay leavessprig
1
sprig lovage
1
bunch
lat leaf parsley
Meatballs
900
g
minced beef
2
stale buns
2-3
tbsp
breadcrumbs
2
eggs
salt, pepper
freshly grated nutmeg
Rice
250
g
long grain rice
125
g
raisins
salt
40
g
butter
Instructions
Beef
Put the soup meat in one piece with the cleaned vegetables, herbs and spices in 3 l of cold water. Cook gently for 2 hours until done.
Remove the meat from the broth, let it cool down a bit, dice it and keep it warm as well.
Strain the broth and pour into a tureen.
Meatballs
Briefly soak the rolls in warm water and squeeze out.
Mix the minced meat with the eggs and breadcrumbs and season with salt, pepper and nutmeg. Form walnut-sized dumplings from this mixture.
Cook the dumplings in salted water (do not boil!) and then keep warm.
Strain the broth through a sieve.
Rice (prepare while the meat is cooking)
Soak the raisins.
Add rice to boiling water (about 0.5l). Cook at a moderate temperature for about 20 minutes.
Then pour off excess water. Add salt and butter. Stir. And fold in the drained raisins. Heat briefly.
Transfer to a suitable bowl and keep warm until ready to serve.
Tipps & Hinweise
All finished ingredients are served individually at the table. Everyone takes rice, meat, and dumplings. Then pour the hot broth over it.