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DOUGH: Combine flour with 2 eggs, 1/2 tsp salt and 4-6 Tbsp water in a bowl.
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Mix until dough comes together.
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Remove from bowl and knead on a floured surface until smooth.
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Wrap and let rest for 30 minutes.
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FILLING: While the dough is resting, boil spinach for 1-2 minutes.
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Drain and dunk in very cold water.
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Squeeze out excess water and finely chop or process in a blender.
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(You can use the equivalent amount of frozen spinach as well).
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Mix the spinach, meat, minced onion, bread crumbs, egg, nutmeg and salt & pepper together so everything is well blended.
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METHOD 1 (Ravioli Style): Flour a working surface to roll out dough.
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Roll out thin into a large rectangle.
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Cut into smaller rectangles about 6 x 12 cm (2.5 x 5 in) with a knife or pie cutter.
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Place a tablespoon of the filling on each dough rectangle, slightly off center.
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Fold over the dough and seal the pocket by pressing down around the meat filling.
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Place on a floured tray or plate until all maultaschen are finished.
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METHOD 2 (Rolled Maultaschen): This method is the easiest and fastest.
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Roll out the dough into one big rectangle (you might want to split the dough in half so it's more manageable) and spread the filling out evenly.
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Roll up into a long roll.
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Seal the end with a little water.
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Cut diagonally into thick pieces.
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The filling will be exposed but it will stay put when cooking if rolled up tightly.
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METHOD 3 (Hybrid): Roll out the dough into one big rectangle and spread the filling out evenly, leave some space open on one side.
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Fold into three, sealing the edge of the fold with a little water.
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Form square pockets by pressing down along the roll with the round handle of a wooden spoon.
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This will create a seal between each maultaschen.
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Cut the pressed area with a knife or pasta cutter.
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TO COOK: Bring the soup to a boil.
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Add the maultaschen and turn down to a simmer.
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Simmer for 12-15 minutes.
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You can add a few veggies in the soup too if you like, though the 'classic' way is to just enjoy in the broth.
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Dish out into shallow bowls and pour over some broth (it doesn't have to be a lot, because you want to be able to cut the maultaschen).
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Garnish with chopped parsley.
