Bacon dumpling soup

Bacon dumpling soup

For the Tiroler Speck Knödel soup boil a strong beef broth. If you want to cook a larger amount of meat broth and double the ingredients, you can also cook the bacon dumplings directly in the broth. Otherwise the bacon dumplings are extra cooked in sufficient salt water. Put marrow bones and soups of meat in a saucepan. Add water and bring to the boil. Skim off the foam. Peel the onion, lard with cloves and add to the broth. Season the broth with bay leaf, salt and peppercorns. Let the broth simmer gently for about 2 hours. Approx. 30 minutes before the end of the cooking time, add cleaned and chopped soup vegetables. For the bacon dumplings cut old baked rolls into small cubes and put into a bowl. Whisk the milk with the egg and pour over the bread cubes. Mix well and allow to draw. Cut the belly of bacon into small cubes. Peel onion and dice finely. Steam bacon and onions in butter until translucent and add to the soaked rolls. Finely chop the parsley and chives and add to the rolls. Season with salt and pepper. Knead 3 heaped tablespoons of flour into the roll mixture. Shape four equally sized bacon dumplings with moistened hands. If the dumplings are too loose, add some flour if necessary - this depends on the egg size. Bring enough salted water to the boil in a large saucepan. Turn off the stove and take the pot off the plate. Add the bacon dumplings to the boiling water and leave to cook for about 15 minutes. The water can't boil anymore. Remove the bacon dumplings from the water with a skimmer and place in the broth. To serve, as shown in the picture above, place one bacon dumpling in each deep plate and pour the bacon dumpling over the soup. Who likes to sprinkle finely chopped parsley in the bacon dumpling soup.

Servings: 4, Difficulty: 
Preparation time: 20 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
473 kcal
32 g
33 g
23 g

(C)opyright by Marions Kochbuch