Just let the mouths pull
Do not boil the broth after insertion. Gently heat warms the filling without tearing up pasta dough or getting cloudy.
German Recipe
Maultaschen in broth
Boil the broth with carrot, leek and celery for a few minutes. Season the broth with salt, pepper and nutmeg to taste. Place in the mouth pockets and let them rest until they are hot. Place the Maultaschen with broth in the plate and serve with chives.
Total time
35 min
Calories
420 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Mouth pockets in broth step by step
Place in the mouth pockets and let them rest in a small heat until they are hot. Place the mouth pockets with broth in the plate and serve with chives.
Quick Dinners
Lunch
German Recipes
Pasta
Recipe
Maultaschen in broth
Boil broth with carrots, leeks and celery and allow to rest for a few minutes. Season the broth with salt, pepper and nutmeg.
Ingredients
4 servings
Method
-
1
Prepare broth
Boil broth with carrot, leek and celery and let it rest for a few minutes.
-
2
Flavouring
Season the broth with salt, pepper and nutmeg.
-
3
cook gently mouths
Put in the mouth pockets and let them rest in a small heat until they are hot.
-
4
Arrange
Place the Maultaschen with broth in the plate and serve with chives.
Kitchen know-how
Tips for Maultaschen in broth
Cut very fine soup vegetables
Fine carrot pins, small celery cubes and thin leek rings are quickly cooked and can be pleasantly spoond together with Maultaschen and broth.
First, taste the broth clearly
Balance salt, pepper and nutmeg in front of the mouth pockets. Finished product can leave spice, therefore only gently correct after pulling.
Variations
How to adapt this recipe
Use a strong vegetable broth made of roasted onion, celery, carrot and leek. as a vegetarian dish filled Maultaschen make it a meatless main dish.
Place small cubes of eggs in the hot broth just before serving. Sprinkle chives and parsley fresh over them so that colour and aroma are preserved.
Nutrition per serving
420kcal
46.0 gCarbohydrates
22.0 gProtein
16.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Maultaschen in broth
As a main course, two large mouth pockets per person are usually sufficient. For small specimens or as a soup course, adjust the quantity accordingly to three to four pieces.
Pre-cooked Maultaschen usually take 8 to 10 minutes in a small heat. Raw homemade specimens take a little longer depending on the thickness of the dough.
Better freeze mouth pockets and broth separately so that the pasta dough does not become too soft. Slowly thaw and warm the bags in the hot broth.
Chives are classic; even parsley, fine leek rings or a few onions fit. Dosage strong inlays sparingly so that the broth remains in the center.
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