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
- 8 cups beef broth
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.
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.
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.
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.