Canederli in Brodo, Bacon Dumpling Soup

Cut white bread into small cubes, place in a large enough bowl. Mix eggs with milk, pour over the bread and leave for 20 minutes. Stir from time to time.

In a small frying pan fry bacon, add onions and half of the parsley and fry for 2 minutes.

Stir salami into bacon mixture along with remaining parsley. Mix with the soaked bread, stir in 6 tbsp flour. Season quantity with salt, pepper and nutmeg (freshly grated).

Bring 1 ½ ltr beef broth to a boil. With moistened hands form about 10 even dumplings, cook in the clear soup. Do not make! Serve in well warmed soup plates and sprinkle with the chive rolls.

Our tip: Use bacon with a fine, smoky note!

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