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.
Correction: Nov. 15, 2011, An earlier version of this recipe stated that the cooking time of the dumplings should be about 2 minutes. This was incorrect. This recipe has been updated to reflect the correct cooking time of 20 minutes.