Maultaschen in Brühe

Name: Maultaschen in Brühe
Cook time: 90 min
Total time: 90 min
Yield: 4 servings
Cuisine: German
Ingredients: 400g All-purpose Flour; 4 Eggs; 1 tbsp Neutral Oil; 1/2 tsp Salt, fine; 300g Ground Beef; 200g Ground Pork; 100g Smoked Bacon, finely diced; 1 large Onion, finely diced; 1 tbsp Butter, for sweating the onion; 2 White Bread Rolls, stale, cubed (about 120 g total); 150ml Milk, to soak the rolls; 200g Spinach, fresh (blanched and well-squeezed) or thawed frozen; finely chopped; 2 Eggs; 2 tbsp Flat-Leaf Parsley, finely chopped; 1 tsp Dried Marjoram; 1/2 tsp Nutmeg, freshly grated; 1 tsp Salt, fine; 1/2 tsp Pepper (Black); 1.5 l Beef Broth, clear; 1/2 bunch of Chives, finely sliced

Maultaschen in Brühe are hearty German pasta pockets filled with a savory mix of meats, spinach and aromatic herbs, served gently simmered in a clear beef broth. The silky pasta dough wraps a rich, spiced filling—made even more comforting by bites of bacon and softened bread—making each spoonful warming and satisfying. Serve them in hot broth and finish with a scatter of fresh chives for a classic, rustic meal.

Maultaschen in Brühe are hearty German pasta pockets filled with a savory mix of meats, spinach and aromatic herbs, served gently ... Show more

Traditional German Recipe

Health Grade

B- · Healthy

Rating

4.2

Time

1 hr30 min

Price

2,54 €

Calories

1100 kcal

high protein

low sugar

kid friendly

comfort food

Method

Make the dough

In a large bowl, combine the All-purpose Flour, the four Eggs, Neutral Oil, and fine Salt until a shaggy dough comes together. Turn it out onto the counter and knead for 8-10 minutes until the dough is smooth, springy, and elastic. If it feels sticky, dust the surface with a little more flour; if it feels dry, wet your hands slightly instead of adding too much flour.

Rest the dough

Shape the dough into a ball, cover it, and let it rest for 30 minutes at room temperature. Use this time to finish the filling prep so everything is ready for assembly. Resting relaxes the gluten, which makes the dough much easier to roll out thinly.

Prep the filling

If you are using fresh Spinach, blanch it in boiling water for 1 minute, then drain it and squeeze it very dry before chopping it finely; if you are using thawed frozen spinach, just squeeze out as much liquid as possible and chop it finely. Cut the stale White Bread Rolls into cubes, pour the Milk over them, and let them sit until softened. Finely dice the Onion and Smoked Bacon, and chop the Flat-Leaf Parsley.

Mix the filling

Melt the Butter in a skillet over medium heat, add the diced onion and bacon, and cook for 4-5 minutes until the onion is soft and the bacon has rendered a little fat. Let that mixture cool for a minute, then scrape it into a large bowl and mix in the Ground Beef, Ground Pork, the soaked bread, the chopped spinach, the two eggs for the filling, the parsley, Dried Marjoram, Nutmeg, salt, and Black Pepper until everything is evenly combined.

Shape the Maultaschen

Dust the work surface lightly with flour and roll the dough out as thin as you can without tearing it. Cut it into rectangles about 10 x 15 cm, then spoon a line of filling along one side of each rectangle, leaving a border all around. Fold the dough over, press out any trapped air, and seal the edges firmly with your fingertips.

Simmer in broth

Bring the clear Beef Broth to a gentle simmer in a wide pot. Lower the Maultaschen in carefully and cook them for 10-12 minutes, keeping the broth at a bare simmer rather than a boil. They are ready when they float and the dough is tender all the way through.

Serve with chives

Ladle the Maultaschen and plenty of hot broth into warm bowls, then finish with the Chives. Serve immediately while everything is piping hot.

Ingredients

Method

For 4 servings

Adjust servings

For the pasta dough

400g All-purpose Flour
4 Eggs
1 tbsp Neutral Oil
1/2 tsp Salt, fine

For the filling

300g Ground Beef
200g Ground Pork
100g Smoked Bacon, finely diced
1 large Onion, finely diced
1 tbsp Butter, for sweating the onion
2 White Bread Rolls, stale, cubed (about 120 g total)
150ml Milk, to soak the rolls
200g Spinach, fresh (blanched and well-squeezed) or thawed frozen; finely chopped
2 Eggs
2 tbsp Flat-Leaf Parsley, finely chopped
1 tsp Dried Marjoram
1/2 tsp Nutmeg, freshly grated
1 tsp Salt, fine
1/2 tsp Pepper (Black)

For cooking and serving

1.5 l Beef Broth, clear
1/2 bunch of Chives, finely sliced

🧂 Plus ~2g of salt

Nutrition

Per Serving.

Calories

1100 kcal

55% of Daily kcal

Protein

65 g

100% RDI

Fat

48 g

15g sat fat

Carbs

99 g

36% RDI

Sugar

4.9 g

10% RDI

Fiber

5.3 g

18% RDI

Salt

6.3 g

100% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

B- · 7.0 / 10

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