Swabian Maultaschensuppe
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g flour
- 3 egg (s)
- 100 g spinach, frozen
- 1 roll
- 4 onion (s)
- 150 g minced meat
- salt and pepper
- nutmeg
- 2 liters meat broth
- 2 tablespoon butter
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Knead the flour with 2 eggs, 1/2 teaspoon salt and 4-6 tablespoons water to form a smooth, supple dough. Let the dough rest for 30 minutes.
- Thaw the spinach for the filling. soak the bun in water. Peel and finely chop an onion. Squeeze out the bun well. Knead the minced meat with the spinach, bread roll, egg and onion to a smooth mass, season with salt, pepper and nutmeg.
- Roll out the pasta dough thinly on the floured work surface. Cut out rectangles of 6 x 12 cm with a knife. Put 1 tablespoon of the filling on each half of the dough pieces. Fold the pieces of dough together and press down on the edges.
- Bring the meat stock to a boil in a large saucepan. Place the Maultaschen in the boiling broth and let it steep for 12-15 minutes over low heat.
- In the meantime, peel three onions, cut into rings and fry in the butter until golden brown. Arrange the Maultaschen on plates, pour a little broth over them and place the onions on top.
- A fresh salad goes well with it.
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