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Canederli in Brodo Recipe | Italian Dumplings in Broth | Almanac.com

Make Canederli in Brodo, a hearty northern Italian soup with savory bread dumplings, speck, cheese, and warm broth. A treasured family recipe.

Rezept

Zutaten:

  • 1 Italian bread loaf (10 to 14 slices, crust removed, slightly dried)
  • 1-1/2 cups warm milk
  • 8 slices bacon, finely chopped
  • 1 onion, finely chopped
  • 3 eggs, slightly beaten
  • 1/2 pound Genoa salami or prosciutto, finely chopped
  • 1/4 cup grated Parmesan cheese
  • 6 to 7 tablespoons finely chopped fresh parsley, divided
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon nutmeg
  • 1/2 to 1 cup all-purpose flour
  • chicken broth, heated

Arbeitsschritte:

  • Moisten bread with milk.
  • Squeeze out excess milk.In a skillet over medium heat, cook bacon with onions for 5 to 8 minutes, or until bacon is crisp.
  • Pour off and discard fat.
  • Set pan aside to cool.Bring a pot of water to a boil.Mix together bread, onions and bacon, eggs, salami, Parmesan, 4 to 5 tablespoons parsley, salt, pepper, and nutmeg.
  • Add enough flour to form soft balls about 3 inches in diameter. (You can make balls another size but must adjust cooking time.)Drop balls, one at a time, into boiling water.
  • Simmer 3-inch balls for 15 minutes, or until each puffs up and rises to the top.
  • Remove balls carefully with a slotted spoon.Serve one or two balls per bowl, covered with heated broth.
  • Garnish with remaining parsley.

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