Speckknödel (Smoked Bacon Dumpling Soup)

Many of us around the world enjoy a meal of soup. They can be thick and hearty, chunky, spicy, meaty and the list goes on.  I am sharing this recipe again for those who may not have had the opportunity to see it.  This delicious Bavarian style soup boasts a light chicken broth with hearty flavoursome dumplings that enrich the soup.  This soup is guaranteed to warm your heart and soul and it’s a great way to use up some of that left over bread.

500 grams of White Bread (1-2 days old)
150 grams Unsalted Butter
5 Eggs
200 grams Speck or Smoked Bacon (cut into small pieces)
500 ml Milk (full cream)
1 bunch of flat leaf Parsley (finely chopped)
1 bunch of Spring Onion (thinly sliced)
5 tablespoons of Plain Flour
Salt & Pepper to taste
3 litres of Chicken or Vegetable Stock

Preparation Time:     30 minutes (Plus 3 hours resting time)
Cooking Time:     30 minutes
Serves:      4-6 people
Makes:     Approximately 8-10 Knödel

In a saucepan pour in the milk, butter and place over medium heat to allow the butter to melt.  Once all the butter is melted, remove from the heat and place aside to cool down for approximately five minutes.

Cut the bread into cubes and place in a large bowl.  Add the bacon pieces, chopped parsley and sliced spring onion.   Whisk the eggs with a fork and add to the bread mixture.   With a wooden spoon thoroughly combine the eggs with the bread, bacon, parsley and spring onion.  Pour the milk and butter over the bread mixture, add salt and pepper.  With your hands combine and mix all of these ingredients thoroughly and allow to stand covered with a tea towel for 3 hours.

Add the flour to the mixture and combine thoroughly.  With wet hands make into balls  approximately the size of a tennis ball.  Ensure that you press firmly during this process.

Place the Knödel (dumplings) into the simmering broth for approximately 15 minutes once ready they will gradually rise to the top.

Cook’s Tips

Home made chicken or vegetable stock is always favourable with this dish however, if you are pressed for time a good quality stock from a supermarket will be fine.

I am generous with the parsley and the spring onion.   They add freshness and flavour to the soup.

By pressing the mixture firmly whilst making the balls ensures that they hold together when simmering in the broth.

If you have any leftover mixture you can place it in a container and freeze it to use another time.

Enjoy!