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+ servings
5 from 1 vote

Austrian Dumplings Bread: Speckknoedel Suppe

Delicious bread balls with speck in beef broth, an invigorating and ingenious dish for reuse bread.
Servings 3 portions
Prep Time 35 mins
Cook Time 15 mins
Total Time 50 mins


  • 5 Loaves stale
  • 250 ml Milk
  • 2 Eggs
  • 3 tbsp 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.
    5 Loaves, 250 ml Milk
  • Cut the speck into small cubes and sauté them in butter.
    100 g Tyrolean Speck, 30 g 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.
    2 Eggs, 2 bunch Chives, 3 tbsp Breadcrumbs
  • 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.
    1 - ½ l Beef Broth
Chef: Taira by R.J.
Calories: 622kcal
Course: First Course
Cuisine: Austrian
Keyword: Meat, Quick Recipe, Soups
Difficulty: Easy


Serving: 788g | Calories: 622kcal | Carbohydrates: 78g | Protein: 28g | Fat: 21.2g | Sugar: 12g

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.

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