Tyrolean Bacon–Dumpling Soup (Speckknödelsuppe)

  • Serves

    serves 8

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


  • 1 12 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
  • 12 cup flour
  • Salt
  • 8 cups beef broth


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.

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