Tyrolean Bacon–Dumpling Soup (Speckknödelsuppe)

Name: Tyrolean Bacon–Dumpling Soup (Speckknödelsuppe)
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 1 1 ⁄ 2 cups warm milk; 6 Tbsp. chopped flat-leaf parsley; 3 eggs; 1 cup finely chopped speck (Tyrolean bacon, about 5 oz.); 3 stale white bread rolls (about 1⁄2 lb.), cut into 1⁄4" cubes; 3 Tbsp. butter; 1 medium yellow onion, finely chopped; 1 ⁄ 2 cup flour; Salt; 8 cups beef broth

Serves
serves 8

This is an adaptation of a dish served at the Signaterhof, in the town of Signat.

Ingredients

1 ¹⁄₂ cups warm milk
6 Tbsp. chopped flat-leaf parsley
3 eggs
1 cup finely chopped speck (Tyrolean bacon, about 5 oz.)
3 stale white bread rolls (about 1⁄2 lb.), cut into 1⁄4" cubes
3 Tbsp. butter
1 medium yellow onion, finely chopped
¹⁄₂ cup flour
Salt
8 cups beef broth

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Instructions

Step 1

Whisk together milk, 2 tbsp. of the parsley, and eggs in a large bowl. Add speck and bread; toss to combine. Let moisten for 30 minutes.

Step 2

Heat butter in a skillet over medium heat. Add onions; cook until softened, 8-10 minutes. Transfer to bread mixture. Mix in flour and salt to taste.

Step 3

Bring a large pot of salted water to a boil over medium-high heat. Using your hands, form bread mixture into 8 large dumplings. Drop into water; simmer until cooked through, about 20 minutes.

Step 4

Meanwhile, bring broth to a boil in a large pot over high heat. Using a slotted spoon, divide dumplings between bowls. Ladle broth into bowls and garnish generously with remaining parsley.