beef broth with Maultaschen

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Wash meat for the broth. Peel or clean the soup greens, wash and roughly dice them. Halve onions crosswise and roast the cut surfaces in a large pot without fat. Add meat, vegetables, bay leaf, juniper, cloves, 2 tsp. salt and approx. 4 l water. Slowly bring to the boil, remove any foam with a skimmer and simmer covered for about 2 1⁄2 hours.

2. 2

   For the Maultaschen, take the pasta dough out of the refrigerator according to the instructions on the package. Wash the herbs, shake dry. Pluck the leaves and chop them finely or cut them into small rolls. Press the sausage meat out of the skin, mix with the herbs and fill into a piping bag.

3. 3

   Whisk the egg. Roll out the pasta dough, cut in half lengthwise and crosswise and brush with egg. Spray the sausage mixture onto the middle of each strip of dough. Fold the dough from each side over the sausage meat and use a spoon handle to make a firm notch about 3 cm apart. Cut into pieces with a knife. Cook the Maultaschen in boiling salted water in portions for 6-8 minutes. Lift them out and let them drain.

4. 4

   Pour the broth through a fine sieve. Measure out about 2 l. Bring the stock to the boil again and season to taste. Heat up Maultaschen in the stock.

5. 5

   First fold the pasta dough over the filling from below, then from above. Mark the pieces with the handle of a wooden spoon.

Nutrition Facts

KCAL
330 kcal

CARBS
25 g

FATS
17 g

PROTEINS
17 g