Tyrolean Bacon-Dumpling Soup (Speckknodelsuppe)

Submitted 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)"

 

• Ready In: 1hr
• Ingredients: 10
• 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.

Reviews

[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.

 

[ElaineAnn]

These are yummy dumplings! From the recipe directions I assumed "raw" bacon in the dumplings, which wasn't appealing. I sauteed the bacon with the onions and added it to the bread mixture. Instead of beef broth I served these with Recipe #185235 #185235. Thanks for posting Sandi!