Spinach Dumplings

For the dumplings: Rinse spinach, remove stems and cook in a saucepan over medium heat. Drain spinach, rinse with cold water, drain again, squeeze and chop.

For the vegetables: Peel and mince onion. Peel and mince carrot. Rinse and chop celery. Trim woody ends from asparagus and cut into 1 cm (approximately 1/3 inch) long segments. Thaw peas.

Heat butter in a pan. Cook onion, then add carrots, celery and asparagus. Deglaze with broth and season with salt and pepper. Add 1 cup of water, then boil, cover and let simmer for 5 minutes. Add peas and cook 5 minutes more.

Dice bacon and cook in a dry pan, then stir into vegetables.

Combine spinach, quark, flour and eggs. Season with salt, pepper and nutmeg. Use a spoon to shape dumplings. 

Boil 2 liters (approximately 8 cups) of salted water. Add dumplings to water and cook for 6-8 minutes over low heat. Remove dumplings when they rise to the surface. Drain on paper towels.