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Speckknödelsuppe

Name: Speckknödelsuppe
Total time: 50 min
Yield: Serves 4
Cuisine: Austria
Ingredients: 150g Baguette; 80g Bacon; 120ml Milk; 2 Egg; 1/2 Onion; 2 tbsp All-purpose flour; A pinch Parsley; 2 Beef Bouillon; 1L Water; 2 Green Onion; A pinch Salt

Soup

⏱ 50 min

👥 Serves 4

Difficulty ⭐⭐

A Tyrolean home soup of bacon bread dumplings floating in clear broth.

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📖 The Story Behind This Dish

Speckknödel are dumplings of stale bread bound with milk and egg and mixed with speck, Tyrol's famous smoked bacon. They're floated in clear soup or served as a main with sauerkraut. They were born of the wisdom of using up leftover bread.

🌆 Where it's eaten: At a Tyrolean farmhouse table, soup bowls each holding one big dumpling are handed round, and the family scatters chopped green onion before picking up their spoons.

🥕 Ingredients (serves 4)

Baguette 150g
Bacon 80g
Milk 120ml
Egg 2
Onion 1/2
All-purpose flour 2 tbsp
Parsley A pinch
Beef Bouillon 2
Water 1L
Green Onion 2
Salt A pinch

👩‍🍳 Instructions

Cut the bread into 1cm cubes, pour over the milk and beaten eggs, and let soak 15 minutes.
Finely chop the bacon and onion and fry them.
Mix the bacon, onion, flour, chopped parsley, and salt into the bread, divide into 8, and roll into balls.
Simmer in salted boiling water on low for 15 minutes.
In another pot, dissolve the bouillon in the water and heat.
Put the dumplings in bowls, pour over the broth, and scatter with green onion.

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