Canederli in broth

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Canederli in brodo is a hearty South Tyrolean soup with bread dumplings in broth. Speck, chives and nutmeg give the dumplings their full flavour.

Serves: 4 people

Preparation time: 45 min

Ingredients

• chicken or beef broth – 6 cups
• day-old white bread, cut into small cubes – 9 oz
• milk – 1 cup
• eggs – 2
• diced speck or bacon – 3 1/2 oz
• onion, finely chopped – 1 small
• fresh chives, chopped – 2 tbsp
• flour – 2 tbsp
• ground nutmeg – pinch
• salt – to taste
• black pepper – to taste
• butter – 1 tbsp

Method

1. Place the bread in a bowl and pour the milk over it. Let it soak for 10 minutes.
2. Cook the speck with the onion in the butter until lightly coloured, then let it cool slightly.
3. Add the eggs, speck, onion, chives, flour, nutmeg, salt and pepper to the bread and mix into a cohesive dough.
4. Shape the mixture into 8 dumplings with damp hands and let them rest for 10 minutes.
5. Bring the broth to a gentle simmer and cook the canederli for 12 to 15 minutes without boiling hard.
6. Serve the dumplings in deep bowls with the hot broth.