Soak the rolls and then squeeze them out firmly. Wash the spinach and spin dry. Sauté in butter with onions and parsley for 2 minutes. Season well with salt, pepper, marjoram and nutmeg. To let it cool down. Process together with the picked bun, minced meat, sausage meat, egg and breadcrumbs to a smooth mass. Season to taste with salt and pepper. Chill for 10 minutes.
Divide the dough into two portions. Roll out on a floured work surface about 2 mm thin on 40x30 cm. Place on a clean kitchen towel and spread over half of the filling. Roll up the dough from the long side using the cloth. Use a wooden spoon handle to divide into 4 equally sized pockets and then cut through at the seam. Repeat process. Put the Maultaschen in boiling salted water. Reduce the heat and let it simmer for about 10 minutes.
In the meantime, heat the beef soup. Cook the onions in butter until golden brown and season with salt.
Put gourd pockets in deep plates. Pour the soup over them. Sprinkle with chives and pour the onion melt on the Maultaschen.