Ingredients

The following ingredients have 4 Servings
  • 0.667 cup South Tyrolean speck (smoked bacon)
  • 0.5 Tbsp butter
  • 0.5 small onion (finely diced)
  • 2 cups day-old white bread (cubed)
  • 1 Tbsp finely chopped parsley
  • 2 Tbsps snipped Chives
  • 1 egg
  • 0.5 cup milk
  • salt
  • freshly ground peppers
  • 1 Tbsp flour
  • 4 cups strong Beef broth (home-made or instant)

Instruction

  • Gently fry the bacon in a frying pan until the fat has rendered. Add the butter, stir in the onion and fry until golden. Mix the contents of the pan with the bread, parsley and 1 tbsp chives.
  • Whisk together the egg and milk and season with pepper, but only a little salt as the bacon is already salty.
  • Pour the egg and milk mixture onto the bread and bacon. Dust with flour and knead together well by hand. Leave to rest for 30 minutes.
  • Then knead the dumpling mixture again briefly and using moistened hands form 12 small dumplings.
  • Place in a large pan of boiling, salted water and cook gently over a low heat for 10-15 minutes.
  • Meanwhile heat the beef broth. Lift the bacon dumplings out of the water with a slotted spoon or skimmer, drain briefly then put 3 dumplings into each of 4 soup plates with the beef broth.
  • Serve sprinkled with the rest of the chives.