Canederli in Broth: Recipe from The South Tirol
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Resting time
2 hrs 30 mins
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Servings
4
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Calories
608 kcal
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Course
Main Course, Soup
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Cuisine
Italian
Canederli in Broth: Recipe from The South Tirol
Description
The preparation starts by soaking bread cubes in milk and beaten eggs to soften and bind the base of the dumplings. Speck and onions are sautéed in olive oil and butter to add smoky, savory notes before being combined with the soaked bread, grated Parmigiano cheese, parsley, flour, nutmeg, salt, and pepper. This mixture is formed into balls of about 8–10 cm diameter.
These dumplings are cooked gently in hot beef broth, which adds richness and depth. The texture of the canederli is tender yet firm enough to hold their shape, with flavors combining smoky speck, aromatic herbs, nutmeg, and cheese. The broth serves as a warm, savory soup base, complementing the dense dumplings.
Serving the canederli in broth creates a hearty, filling meal appreciated in South Tirol cuisine. The dish can be accompanied by simple sides or enjoyed alone as an entrée. The recipe allows for variations in the type of cured meat used.
Stored properly, the broth can be made ahead and refrigerated, and cooked canederli should be consumed within a couple of days. This recipe offers insight into traditional Alpine comfort food.
Ingredients
- 8-10 lices bread quite thick, stale
- 200 ml milk 1 cup, warm
- 200 g speck (7oz) or bacon cut into small cubes
- 2 egg lightly beaten
- 1 onion peeled and finely chopped
- 50 g Parmigiano Cheese (¼ cup 2oz) grated
- 40 g all-purpose flour ⅓ cup 1.5oz
- 30 g butter (1oz)
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon nutmeg grated
- 6 tablespoon parsley chopped, fresh
- salt to taste
- black pepper to taste
- 2 Lts beef broth (8.5 cups) or chicken or vegetable
Instructions
- Cut the bread into small squares and put it in a bowl. Add the milk and beaten eggs. Mix everything together and leave covered for up to 2 hours. Mix again a couple of time in the 2 hours.
- If making your own broth you can do it while the bread is soaking. The broth needs to be filtered before cooking the canederli in it.
- Cut the speck into small cubes and peel and finely chop the onion. Cook the speck and onions in olive oil and butter for 5 to 8 minutes in a skillet over a medium heat, or until the speck starts to crisp. Pour off and discard fat. Set pan aside to cool.
- Using your hands, mix together the pre-soaked bread with the onions and speck, grated parmigiano, 4 to 5 tablespoons of chopped parsley, salt, black pepper and nutmeg. Add the flour and mix again. Leave the mixture to rest for 30 minutes.
- Form soft balls from the canederli mixture of about 8-10 cms in diameter (3-4 ins) (You can make balls bigger or smaller but you may need to adjust cooking time.) Place the dumplings on a floured surface until you have made them all.
- Bring the broth to a simmer and drop the canederli, one at a time, into the heated broth. Don’t overcrowd the pan. You may have to do them in batches and keep warm while you cook the rest. Simmer the dumplings for 15 minutes, or until each turns slightly yellow and rises to the top. Remove balls carefully with a slotted spoon.
- Serve one or two dumplings per bowl, covered with heated broth. Garnish with remaining parsley and more grated parmigiano.
Notes
- Speck can be substituted with bacon, prosciutto, ham, or sausage meat to vary flavor.
- Broth can be prepared up to two days in advance and stored in the refrigerator in a sealed container.
- Cooked canederli can be refrigerated for one to two days before consuming.
- Homemade beef broth is recommended; see linked recipe for making it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 608 kcal
% Daily Value*
| Calories | 608kcal | 30% |
| Carbohydrates | 41g | 14% |
| Protein | 23g | 46% |
| Fat | 39g | 60% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 146mg | 49% |
| Sodium | 902mg | 38% |
| Potassium | 384mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1013IU | 20% |
| Vitamin C | 10mg | 11% |
| Calcium | 314mg | 31% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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