Maultaschensuppe (Dumplings in Broth)
"Chef Oliver Steffensky garnishes this soup, a specialty of Swabia in southern Germany, with dumplings filled with minced pork, beef, veal, and bacon. (For a step-by-step guide to making the dumplings, see the gallery Making Maultaschen ») This recipe first appeared in our November 2011 issue along with Beth Kracklauer's story The Art of Soup...."
INGREDIENTS
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FOR THE DUMPLING DOUGH:
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1 ½ cups flour
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2 tbsp. durum wheat (semolina) flour
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½ tsp. canola oil
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3 eggs, lightly beaten
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FOR THE DUMPLING GARNISH:
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1 tbsp. canola oil
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1 small yellow onion, minced
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FOR THE DUMPLING FILLING:
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3 oz. ground beef
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3 oz. ground veal
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3 oz. ground pork
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1½ oz. bacon, finely chopped
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¼ cup finely chopped parsley
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2 tbsp. heavy cream
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2 tbsp. cooked, chopped spinach
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2 eggs, lightly beaten
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¼ small yellow onion, finely chopped
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Freshly grated nutmeg, to taste
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Kosher salt and freshly ground black pepper, to taste
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FOR THE SOUP:
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6 cups chicken stock
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¼ cup finely chopped carrot
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¼ cup finely chopped celery
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2 tbsp. finely chopped parsley
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