Maultaschen in Broth, Homemade Style
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g minced meat (mixed)
- 300 g sausae meat
- 50 g bacon
- 400 g flour
- 2 carrot (s)
- 0.5 stick ½ leek
- 2 pretzels or pretzel rolls
- 1 large onion (s)
- 5 large egg (s)
- 1 bunch parsley
- 1 bunch chives
- 200 g spinach, frozen
- 250 ml milk (3.5% fat)
- nutmeg
- salt and pepper
- 1 liter broth
Print Recipe
Pin Recipe Instructions
- Put the flour, 3 eggs, half a teaspoon of salt and 100 ml of water in a mixing bowl and knead into a dough.
- Roll out the finished dough and cut into rectangles (approx. 10cm x 20cm).
- Cut the pretzel rolls into small cubes and soak in milk until they are completely drawn out.
- Chop the bacon, carrots, leek, onion, parsley and chives and then sauté well in a pan.
- Put the soaked rolls, 2 eggs, the sausage meat, the minced meat, the spinach and the stewed meat in a bowl and mix well. Then season to taste.
- Lay out the prepared dough and place a tablespoon of the filling on one side of each strip of dough.
- Brush the edge of the dough with a little milk so that the dough sticks together.
- Fold the dough over the filling, press the edge well with your fingers.
- Put the Maultaschen in the broth and cook in it for about 15 minutes, done.
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