Tyrolean Bacon Dumpling Soup Speckknodelsuppe
Warm, hearty, and packed with Alpine charm, Tyrolean Bacon Dumpling Soup (Speckknödelsuppe) is a traditional comfort food from the heart of Austria’s Tyrol region. This soul-soothing dish features tender, flavorful dumplings made from day-old bread, speck (smoked bacon), fresh parsley, and a hint of nutmeg, simmered to perfection in a rich, savory beef broth. A brilliant way to use up leftover bread, these fluffy dumplings boast a delightful combination of crispy, sautéed bacon and soft, aromatic herbs. Perfect for a chilly day, this rustic soup is easy to make yet incredibly satisfying, offering a taste of Alpine tradition in every spoonful. Serve it as a warming appetizer or a light main course, and garnish with fresh parsley for a beautiful finishing touch. Whether you call it "Speckknödel" or "bacon dumpling soup," this recipe is sure to transport your taste buds straight to the Austrian Alps.
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Recipe Information
Ingredients
- 200 grams Day-old bread (cubed)
- 100 grams Speck (or smoked bacon, diced)
- 1 medium Onion (finely chopped)
- 2 tablespoons All-purpose flour
- 100 milliliters Milk
- 2 large Eggs
- 2 tablespoons Parsley (fresh, chopped)
- 0.5 teaspoons Nutmeg (grated)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper (freshly ground)
- 1 liter Beef broth
- 1 tablespoon Butter
Instructions
In a large bowl, place the cubed day-old bread. Pour the milk over it and allow it to soak while preparing the other ingredients.
Heat the butter in a skillet over medium heat. Add the diced speck and chopped onion, and sauté until the onion becomes translucent and the speck is slightly crispy. Set aside to cool slightly.
In the same bowl with the soaked bread, add the eggs, sautéed speck and onions, chopped parsley, grated nutmeg, salt, and black pepper. Mix everything together until a uniform dough forms.
Sprinkle the all-purpose flour over the mixture and gently knead until the dough is firm enough to shape. If needed, add a little more flour.
Shape the mixture into small dumplings about the size of a golf ball, ensuring they are compact enough to hold their shape.
Bring the beef broth to a gentle boil in a large pot. Reduce the heat to a simmer.
Carefully add the dumplings to the broth. Let them cook for about 15 minutes, or until they float to the surface and are tender all the way through.
Taste the soup and adjust the seasoning if necessary.
Serve the speck dumplings in bowls with the warm beef broth, garnished with additional chopped parsley, if desired.
Nutrition Facts
Calories |
1515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 8218 mg | 357% | |
| Total Carbohydrate | 130.2 g | 47% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 17.2 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 442 mg | 34% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1508 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
