Tyrolean Bacon-Dumpling Soup (Speckknodelsuppe)

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)

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1 1⁄2 cups  warm milk
• 6  tablespoons  chopped flat leaf parsley
• 3  eggs
• 5  ounces  finely chopped bacon (aka speck or Tyrolean bacon, about 1 cup)
• 3  stale  white dinner rolls, cut into 1/4 cubes (about 1/2 lb)
• 3  tablespoons butter
• 1  medium yellow onion, finely chopped
• 1⁄2 cup flour
•  salt
• 8  cups beef broth

Directions

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.