Canederli In Brodo (Italian Dumplings in Broth)

Canederli In Brodo (Italian Dumplings in Broth)


1 Italian bread loaf (10 to 14 slices, crust removed, slightly dried)

1-1/2 cups warm milk

8 slices Speck, finely chopped

1 onion, finely chopped

3 eggs, slightly beaten

1/2 pound Genoa salami or prosciutto, finely chopped

1/4 cup grated Parmesan cheese

6 to 7 tablespoons finely chopped fresh parsley, divided

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/4 teaspoon nutmeg

1/2 to 1 cup all-purpose flour

chicken broth, heated


Moisten bread with milk. Squeeze out excess milk.

In a skillet over medium heat, cook bacon with onions for 5 to 8 minutes, or until bacon is crisp. Pour off and discard fat. Set pan aside to cool.

Bring a pot of water to a boil.

Mix together bread, onions and bacon, eggs, salami, Parmesan, 4 to 5 tablespoons parsley, salt, pepper, and nutmeg. Add enough flour to form soft balls about 3 inches in diameter. (You can make balls another size but must adjust cooking time.)

Drop balls, one at a time, into boiling water. Simmer 3-inch balls for 15 minutes, or until each puffs up and rises to the top. Remove balls carefully with a slotted spoon.

Serve one or two balls per bowl, covered with heated broth. Garnish with remaining parsley.


Makes 8 servings.