Canederli Soup
User Reviews
5
Canederli Soup
Description
Canederli Soup is a rich, traditional Italian bread dumpling soup made with cubes of day-old bread soaked with eggs, milk, and seasonings, then combined with sautéed onion, speck ham, and pancetta. The mixture is rested to let flavors meld, then formed into balls about two inches in diameter and boiled in chicken stock until tender and cooked through. The bread dumplings absorb flavor from the stock while maintaining a slightly firm texture.
The resulting dumplings offer a chewy, soft interior with a seasoned bite from the cured meats and aromatics. The soup is served with several dumplings placed in bowls and topped with hot chicken stock. Optionally, grated Parmesan cheese can be added for a savory finishing touch.
Canederli Soup serves as a filling starter or light meal, providing warmth and comfort. It's especially suitable for colder months thanks to its hearty ingredients. The combination of bread, eggs, and cured meats ensures a satisfying protein and carbohydrate mix with familiar savory flavors.
Ingredients
- 10 ounces bread day-old bread, preferably Italian
- 1 tablespoon butter unsalted
- 2 ounces speck ham diced or regular ham
- 4 ounces pancetta
- 3 egg
- 1 cup milk whole
- 2 tablespoons flat-leaf parsley chopped
- ½ yellow onion peeled and chopped into small pieces
- salt to taste
- black pepper to taste
- 4 cup chicken stock
- Parmesan Cheese graeted (optional)
- ⅔ cup flour
Instructions
- Cut the bread in small cubes and place in a bowl.
- In a small frying pan sauté the onion with the butter. Add the speak and pancetta and sauté for a couple of minutes. When done place with the bread.
- In a small bowl mix the eggs with the milk, add the parsley, salt, and pepper. Mix well. Add the mixture to the bread onion mix. Let it rest for 30 minutes to 1 hour to flavor thoroughly.
- Add the flour to the mixture, mix well, and then prepare balls. Add some flour to your hands and roll in the cavity of your hands. If the bread mix is too soft add more flour, if too hard add a bit more milk.
- Form small balls, 2 inches diameter, in the cavity of your hand and roll them lightly in the flour to barely cover.
- Bring stock to a boil and then add the canederli. When they float to the surface, boil for another 10 minutes, then drain with a slotted spoon. Place 2-3 canederli in each serving bowl, and top with chicken stock.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Calories | 571kcal | 29% |
| Carbohydrates | 49g | 16% |
| Protein | 25g | 50% |
| Fat | 30g | 46% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 172mg | 57% |
| Sodium | 1068mg | 45% |
| Potassium | 623mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 559IU | 11% |
| Vitamin C | 4mg | 4% |
| Calcium | 201mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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