Family · German
Maultaschen in Broth
The story
From Karla's family cookbook (2014). Maultaschen in broth is a Swabian classic — homemade pasta pockets filled with a savoury minced meat and spinach mixture, served in a rich beef broth.
- Prep
- 1 h
- Cook
- 20 min
- Total
- 1 h 20 min
- Servings
- 8
- Difficulty
- medium
Method
Finely dice the bacon and smoked ham (or sausage); chop the onions, spring onions and leek, and sweat everything together in a little fat until soft.
Add the cleaned spinach, let it wilt, drain well and mix with the chopped parsley. Let cool.
Knead the Brät and mixed minced meat together with the vegetable mixture and the eggs; season generously with salt, pepper and nutmeg (fry a small test piece to check).
Roll the pasta dough out paper-thin, spread the filling evenly, fold over and cut into Maultaschen.
Poach the Maultaschen in gently simmering beef broth (not a rolling boil) until cooked through, and serve in the hot broth.