Maultaschensuppe

Ingredients

• 250 g flour
• 2 Eggs
• 1 tsp salt
• 1 tbsp Sunflower oil
• flour (for working)
• 1 roll of bread (old-fashioned)
• 60 ml lukewarm milk
• 1 onion
• 1 tbsp butter
• 400 g fresh spinach leaves
• Salt
• 250 g pork sausage filling
• 1 egg
• pepper (ground)
• nutmeg
• 1 l meat broth
• 2 tbsp chives rings

Instructions

1. 1.

   Sift the flour into a bowl. Add the eggs, salt and oil. Knead with the dough hooks of a hand mixer until a firm, smooth dough forms. If needed, add a little water. Shape into a ball, wrap in cling film and let rest for about 20 minutes.

2. 2.

   Meanwhile soak the roll in lukewarm milk for the filling. Peel and finely dice the onion; sauté it in butter until translucent. Wash the spinach, shake dry, rinse, blanch briefly in salted water, shock, squeeze out excess liquid and chop finely. Combine the drained roll, onion, sausage filling and egg in a bowl and mix well. Season with salt, pepper and nutmeg.

3. 3.

   Roll the dough on a floured work surface to an even thin sheet. Cut into rectangles (6x8 cm). Place a teaspoonful of filling onto one half of each rectangle. Fold the other half over and press the edges firmly around the filling.

4. 4.

   When all dumplings are formed, drop them into boiling salted water and cook for about 8 minutes. In the meantime heat the broth; serve each dumpling in a pre-warmed soup bowl, sprinkled with chives rings.