Bring the water with the peppercorns and bay leaf to a boil. Peel the onions, add the meat and an onion to the saucepan, cover and simmer on a low flame for approx. 2 1/4 hours.
For the spaetzle, mix flour, eggs, salt and almost 1/8 liter of water to form a smooth, firm dough that is difficult to fall off the spoon. Beat until it bubbles. Press the dough through a spaetzle press into boiling salted water, bring to the boil. Remove the spaetzle and rinse with cold water.
Wash, peel and cut the potatoes into large cubes. Clean, wash and slice the carrots.
Remove the cooked meat from the broth and dice it. Strain the meat stock, put it back in the saucepan and cook the potatoes and carrots in the stock until cooked.
Finally, add the spaetzle and meat cubes to the broth and let it get hot again. Season to taste with salt and pepper.
Cut the remaining onions into rings. Heat the butter and lightly brown the onion rings in it. Wash and finely chop the parsley.
Serve the Gaisburger March in a soup tureen with onion rings and parsley.
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