Hochzeitssuppe (wedding soup) is a German soup based on chicken broth, chicken meat, mini meatballs (Fleischklößchen), asparagus heads, sometimes noodles, and savory egg custard (Eierstich). In some regions, raisins are added for good luck. It’s eaten all over the country by the bride, groom and guests as the starter on the wedding reception menu. In Westfälische Hochzeitssuppe, beef broth is used. There are numerous versions in regional cookbooks. You can also buy versions at supermarkets.
38 different recipes here: