Tyrolean Bacon Dumpling Soup Speckknodelsuppe

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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)

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Steps

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

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Add bacon and bread.

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Toss to combine.

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Let moisten for 30 minutes.

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Heat butter in a skillet over medium heat.

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Add onions.

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Cook until softened , 8-10 minutes.

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Transfer to bread mixture.

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Mix in flour and salt to taste.

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Bring a large pot of salted water to a boil over medium-high heat.

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Using your hands , form bread mixture into 8 large dumplings.

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Drop into water.

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Simmer until cooked through , about 20 minutes.

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Meanwhile , bring broth to a boil in a large pot over high heat.

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Using a slotted spoon , divide dumplings between bowls , ladle broth into bowls and garnish generously with remaining parsley.

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Ingredients

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milk, flat leaf parsley, eggs, bacon, white dinner rolls, butter, yellow onion, flour, salt, beef broth