Tyrolean Bacon–Dumpling Soup (Speckknödelsuppe)
This is an adaptation of a dish we enjoyed while visiting the German-speaking region of Sudtirol in Northern Italy.
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Cooking tools:
- Whisk
- Mixing bowl
- Skillet
- Stove
- Pot
- Slotted spoon
- Ladle
- Serving bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
Ingredients
- 1 <sup>1</sup>⁄<sub>2</sub> cups warm milk
- 6 Tbsp. chopped flat-leaf parsley
- 3 eggs
- 1 cup finely chopped speck (Tyrolean bacon, about 5 oz.)
- 3 stale white bread rolls (about 1⁄2 lb.), cut into 1⁄4" cubes
- 3 Tbsp. butter
- 1 medium yellow onion, finely chopped
- <sup>1</sup>⁄<sub>2</sub> cup flour
- Salt
- 8 cups beef broth
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