Peel and dice the onion.

Roughly chop the spinach

Heat 1 tablespoon of oil in a skillet.

Sauté the onions until transparent.

Stir in the spinach and cook until it wilts.

Season with salt and pepper.

Remove from heat. Set aside.

Whisk together the flour and the salt.

Beat two eggs. Knead into the flour with the remaining 2 tablespoons of oil.

Add the water a bit at a time until you have an elastic dough. Set aside.

Combine the pork with the spinach-onion mixture, one egg, breadcrumbs, and marjoram.

Season with kosher salt and freshly ground pepper.

Halve the pasta dough. Roll each portion thinly out on a floured surface to form a rectangle.

Beat the remaining egg and brush each sheet of dough.

Scoop out teaspoon portions of the pork mixture on one sheet of the dough in small heaps and inch or so apart.

Place the second sheet of dough on top with the brushed egg side down.

Press the dough firmly around the filling and use a knife or a ravioli cutter to cut into rectangles, each with a filling.

Boil the Maultaschen in the broth for 10 minutes.

When they float to the top, remove them from the pot

Distribute with broth into shallow bowls.

Garnish with chives and serve.