For the Maultaschen, first knead a pasta dough from flour, eggs, a little salt and water and roll out very thinly.
Blanch the spinach in salted water, remove from the saucepan with a skimmer, drain and chop coarsely. Chop the parsley as well.
Mix the mince with the sausage meat and parsley. Knead in the spinach, add the eggs, season with salt, pepper and a pinch of nutmeg.
Cut the dough into squares of just under 15 cm, put as much of the filling as possible on each square. Brush the edges of the dough with egg white. Fold the squares into rectangles, pressing the edges tightly.
Let the Maultaschen steep in the hot beef broth for about 10 minutes, but do not boil. Serve with the soup or drain and fry.
Maultaschen are very suitable for freezing. It is therefore recommended to prepare a larger quantity right away.