Maultaschen in broth, homemade style

Ingredients for 4 servings:

• 400 g flour
• 3 large eggs
• ½ tsp salt
• 100 ml water
• 2 pretzels or pretzel rolls
• 250 ml milk (3.5% fat)
• 50 g bacon
• 2 carrots
• ½ stalk(s) leek
• 1 large onion(s)
• 1 bunch of parsley
• 1 bunch of chives
• 2 large eggs
• 300 g veal sausage meat
• 300 g minced meat, mixed
• 200 g spinach, frozen, finely chopped
• n. B. Nutmeg
• e.g. salt and pepper
• 1 liter of broth

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Place 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. 10 cm x 20 cm). Cut the pretzels or pretzel rolls into small cubes and soak them in milk until completely cooked through. Chop the bacon, carrots, leek, onion, parsley, and chives, then sauté them well in a pan. Place the soaked rolls, 2 eggs, the sausage meat, the minced meat, the spinach, and the steamed meat in a bowl and mix well. 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 to help it stick together. Fold the dough over the filling, pressing the edges firmly together with your fingers. Add the Maultaschen to the broth and cook for about 15 minutes. It’s done.