Maultaschensuppe (Maultaschensuppe)
Overview
Maultaschensuppe is the Swabian soup of Maultaschen, large square pasta parcels from southwestern Germany. The thin egg pasta dough is filled with a mixture of minced meat, sausage meat, spinach, soaked bread rolls, onion, parsley and nutmeg, then folded or rolled, cut into squares and poached in salted water. For the soup, the Maultaschen are cut into strips or served whole in a clear, strong beef broth. It is topped with onions fried golden in butter and plenty of chopped chives. It is a light but filling dish, eaten as a starter or a simple supper.
History
Maultaschen come from Swabia, in today's Baden-Württemberg. A popular legend says that monks of Maulbronn Abbey invented them to hide meat from God during Lent, which is why they are jokingly called Herrgottsbscheißerle, little God-cheaters. Since 2009, Schwäbische Maultaschen have been a protected regional speciality in the European Union, and they are traditionally eaten in broth on Maundy Thursday.
Main ingredients
Maultaschen, beef broth, onion, chives, spinach, nutmeg. The soup is built on clear beef broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Beef soups · Spinach and greens soups · More soups from Germany
Recipe
Method
- 1
Bring the beef broth to a simmer and season with nutmeg, salt and pepper.
- 210 min
Add the Maultaschen and heat them gently for 10 minutes without boiling hard.
- 3
Fry the onion in the butter until golden.
- 4
Cut the Maultaschen into strips if you like and put them in deep bowls.
- 5
Pour over the broth and top with the fried onion and chives.
- ✓
Serve. About 1h 30m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
