Bread and Speck Balls in Broth
calories: medium
category: soup
cost: low
difficulty: easy
preparation time: 40
Ingredients
Left over white bread 500 gr.
Speck 150 gr.
Butter 20 gr.
Eggs 3
Milk 2 glasses
Onions 1 small one
Parsley 1 sprig
Chives 1 bunch
Meat broth 1.5 litres
Flour 3 spoonfuls
Salt to taste
See our
Wine Tips
for your meals
Speck 150 gr.
Butter 20 gr.
Eggs 3
Milk 2 glasses
Onions 1 small one
Parsley 1 sprig
Chives 1 bunch
Meat broth 1.5 litres
Flour 3 spoonfuls
Salt to taste
See our
Wine Tips
for your meals
Preparation Cut the bread into cubes. Dice the speck then put both into a medium sized bowl. Slice the onion finely and sauté it in the butter. Wash and dry the parsley, chop it up and leave it aside.
Whisk the eggs with 2 level glasses of milk. Add the parsley and pour it over the bread and the speck mixture. Let it rest for 30 minutes. Now add the onion and the flour and mix well. Add the salt. The mixture should be soft and smooth.
Divide the mixture into small pieces and wet your hands to form 12 balls of 6 to 6 cm. in diameter. If they are too hard, add some milk.
Heat the broth, wash and dry the chives which you will then chop up. Boil the canederli in salted water for about 15 minutes. Drain and put them into a soup tureen. Now pour the boiling broth over them and spread over with chives. The Chef's tips Mazemino is an 11° dry ruby red wine to be served at room temperature 18°C. particularly recommended for this dish. Curiosity In the mountains, left over bread was often eaten with soup. It was not only white but also made with rye and was sometimes made four times a year and kept for long periods in suitable places.
Whisk the eggs with 2 level glasses of milk. Add the parsley and pour it over the bread and the speck mixture. Let it rest for 30 minutes. Now add the onion and the flour and mix well. Add the salt. The mixture should be soft and smooth.
Divide the mixture into small pieces and wet your hands to form 12 balls of 6 to 6 cm. in diameter. If they are too hard, add some milk.
Heat the broth, wash and dry the chives which you will then chop up. Boil the canederli in salted water for about 15 minutes. Drain and put them into a soup tureen. Now pour the boiling broth over them and spread over with chives.
