Similar to the Italian-American version of wedding soup called minestra maritata (lit. married soup), this version is also based on clear meat broth and it typically contains either chunks of chicken or small meatballs, white asparagus spears, egg noodles, and egg custard. The soup varies from one region to another, with some variations calling for the addition of currants or raisins for extra flavor, or enhancing the broth with a variety of vegetables such as carrots, leeks, onions, celeriac, cauliflowers, or green peas.
A popular variation of the soup that is typical of Westphalia uses beef and beef broth instead of chicken and chicken broth, and it is commonly referred to as westfälische hochzeitssuppe (Westphalian wedding soup). Hochzeitssuppe is a traditional first course at German wedding receptions, and it is usually served piping hot, garnished with freshly chopped herbs such as parsley or chives.
German Starters: Buttermilchsuppe
