Post is also available in: Italian
Today I prepared the Austrian Dumplings Bread in broth, or the Speckknoedel Suppe. A typical dish of Tyrol, that is a portion of the territory that extends between Austria and Italy. In Italy they are known as Canederli. They are large meatballs prepared mainly with stale bread, eggs and speck cubes, usually served in a tasty vegetable or beef broth.
I had never prepared them or even eaten them and I must say that I was really surprised. Because they are really easy to prepare but above all they are really good! Initially I thought it was a full-bodied dish given the size and compact appearance of the meatballs. Instead they are light and after having eaten three of them I would have gladly eaten others.
What are Austrian Dumplings Bread
Austrian Dumplings Bread are a poor dish, which is prepared with leftover bread, but they are really satisfying to eat, a perfect dish with the arrival of autumn, define them as comfort food. The bread is moistened with milk and then the fried speck, egg, chives and other ingredients are added. It is kneaded with your hands and then large meatballs are formed that will be cooked in water, once ready they will come to the surface. Just drain them and serve them in the broth.
Tyrolean bread dumplings can be prepared in advance and frozen raw, to have them ready at any time. Just dip them in water, cook them and dip them in the broth. In some cases the dough can be enriched with onion fried with speck, or once cooked you can put them in a pan with butter and finely chopped onion and serve them next to a salad. But now let’s see how to prepare delicious Austrian bread dumplings!
Austrian Dumplings Bread: Speckknoedel Suppe
- 5 Loaves stale
- 250 ml Milk
- 2 Eggs
- 3 tbs Breadcrumbs
- 100 g Tyrolean Speck into cubes
- 30 g Butter
- 2 bunch Chives
- 1 ½ l Beef Broth or Vegetable
- Heat some of the milk while cutting the bread into small pieces. When the milk is hot pour it on the bread and let it soak for 5 minutes.
- Cut the speck into small cubes and sauté them in butter.
- Finely chop the chives. Beat the remaining milk with the eggs and add it to the bread along with the speck, breadcrumbs and ¾ of the chives. Season with salt and mix everything quickly with your hands.
- Heat some salted water, when it comes to a boil, lower the heat. With wet hands, form 12 meatballs. Cook them by gently sliding them into the water. Simmer for 10 to 15 minutes.
- While they are cooking, heat the broth. When they are ready, drain them with a slotted spoon and serve them in the hot broth sprinkled with chives.