Tyrolean Bacon–Dumpling Soup (Speckknödelsuppe)
This is an adaptation of a dish served at the Signaterhof, in the town of Signat.
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
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
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.
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.
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.
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.
SERVES 8
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