Austrian Dumplings Bread: Speckknoedel Suppe
Delicious bread balls with speck in beef broth, an invigorating and ingenious dish for reuse bread.
Ingredients
- 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
Instructions
- 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
Nutrition
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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