Quick Maultaschensuppe with homemade Riwwele

Ingredients for 2 servings:

• 4 Maultasche(n) , from the refrigerated counter
• Water
• 1 tsp vegetable broth
• 1 small onion(s)
• 1 bunch of soup vegetables (celery, carrot, leek)
• 1 pack of peas, frozen
• a few stalks of parsley
• 4 tbsp flour
• 1 egg(s)
• 1 shot of milk
• 1 shot of oil
• salt and pepper
• Paprika powder
• nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Bring a pot of water to a boil and stir in the vegetable stock. Finely chop the onion and add it. Finely dice the remaining vegetables and add it to the stock. Add the Maultaschen and simmer for about 10 minutes. In a small bowl, mix the flour with the egg, milk, oil, and spices. Use a teaspoon to scoop out small dumplings and add them to the simmering stock. Wait a moment between servings until the dumplings float to the top so they don’t stick together under the water. Finally, sprinkle the soup with parsley and serve. Delicious in winter with freshly baked bread. Super quick to cook after work!