Tyrolean Bacon–Dumpling Soup (Speckknödelsuppe)

by0| PUBLISHED Jan 16, 2008 10:00 AM
Tyrolean Bacon–Dumpling Soup (Speckknödelsuppe)

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

Yield: serves 8


  • 1 <sup>1</sup>⁄<sub>2</sub> 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
  • <sup>1</sup>⁄<sub>2</sub> 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.