Canederli in Brodo

From the Alpine kitchens of Trentino-Alto Adige, canederli are hearty bread dumplings born from thrifty use of stale loaves. Speck-studded and simmered gently in clear broth, they turn simple pantry scraps into a comforting mountain supper.

Serves 4 · 25 min prep · 30 min cook

Estimate for one serving

• 450 cal
• 12g protein
• 25g carbs
• 8g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 4 cups stale bread cubesBakery
• 1 cup whole milkDairy
• 2 eggsDairy
• 4 oz speck or bacon, dicedDeli
• 1 small onion, mincedProduce
• 2 tbsp parsleyProduce
• 2-4 tbsp flour as neededPantry
• 6 cups beef or vegetable brothPantry
• to taste salt and pepperSpices
• to finish chivesProduce

Instructions

1. 1Soak bread in milk. Sauté speck and onion; cool slightly.
2. 2Mix bread, eggs, speck, onion, parsley, salt; add flour until formable.
3. 3Shape large dumplings with wet hands.
4. 4Poach gently in simmering broth until they float and are cooked through.
5. 5Serve in bowls of broth with chives.