Italian cuisine · Soups & Stews

Canederli in Broth

South Tyrolean bread dumplings with parsley and chives, cooked in and served with clear beef broth.

Ingredients · for 4 servings

• 300 g stale white bread
• 250 ml milk
• 3 eggs
• 1 onion
• 1/2 bunch parsley
• 1/2 bunch chives
• 3 tbsp flour
• 40 g butter
• 60 g parmesan
• 1.5 l strong beef stock
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Cut the white bread into 1 cm cubes, place in a bowl, pour over the lukewarm milk and let soak for 20 min. until soft but not mushy.
2. Finely chop the onion, sauté in the butter for 5 min. until translucent and add together with the chopped parsley to the bread.
3. Add the eggs, parmesan, flour, nutmeg, salt and pepper and knead everything by hand into a moldable mixture – if too moist, work in another 1 tbsp flour.
4. With damp hands, roll into eight equal-sized dumplings about 5 cm in diameter and let rest 10 min. on a floured board.
5. Bring the beef stock to a boil, reduce to low heat and let the dumplings poach uncovered for 15 min. – the stock must not boil hard or they will fall apart.
6. Place two dumplings each in a deep bowl, ladle over the hot stock and serve immediately sprinkled with chopped chives.