Tyrolean bacon dumpling soup

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
4 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 3 Bread roll (from the previous day)
  • 150 g streaky smoked bacon
  • 1 small onion
  • 1 collar Parsley
  • 1 TABLESPOON butter, 1 egg (Gr. M)
  • 150 ml Milk
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Salt
  • 1 slightly heaped tbsp. flour
  • 1 thin leek stick , 2 carrots (leek)
  • 2 TABLESPOONS clear meat broth (instant)

Directions

  1. 1

    Dice the buns. Finely dice the bacon. Peel and chop onion. Wash parsley, shake dry and chop finely.

  2. 2

    Heat butter in a frying pan. Fry the bacon until crispy. Take out 1 tbsp. bacon, add onion and fry. Add parsley to the rolls, except for 1 tbsp.

  3. 3

    Whisk egg and milk, season with pepper and a little salt and pour over the rolls. Dust with flour and knead everything well with your hands. Let it rest for about 30 minutes.

  4. 4

    Clean or peel and wash the vegetables and cut them into fine strips or sticks.

  5. 5

    Knead the dumpling dough well once again. Form approx. 12 dumplings with moistened hands. Put them into boiling salted water and let them simmer at low heat for 12-15 minutes.

  6. 6

    1 1⁄4 Bring l water to the boil and stir in the stock. Simmer vegetables and 1 tbsp. bacon covered in it for about 5 minutes. Season to taste with salt and pepper. Lift out dumplings with a skimmer and drain.

  7. 7

    Serve with the broth in four deep plates. Sprinkle with the rest of the parsley.

Nutrition Facts

KCAL
410 kcal
CARBS
29 g
FATS
26 g
PROTEINS
11 g

Categories & Tags

Main DishesSalad