Tyrolean Bacon-Dumpling Soup (Speckknodelsuppe)

Recipe by Sandi From CA

This is an adaptation of a dish served at the Signaterhof in the town of Signat. I have yet to try it, but it’s screaming the “make me” chant from the pages of my newest Saveur magazine. (Oct. 06)

Top Review by Frankie M.

I will say that I missed the comment from Elaine and now that I am almost done making this I wish I had read it before. I really hope the raw bacon, which I had assumed as well but now realize that speck is smoked so ... , comes out ok.

Ingredients Nutrition


  1. Whisk together milk, 2 tablespoons of the parsley and eggs in a large bowl. Add bacon 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.

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