Recipes 

Canederli In Brodo (Italian Dumplings in Broth)

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Canederli In Brodo (Italian Dumplings in Broth)

Italian Dumpling recipe from the mountainous Trentino Alto Adige region of northern Italy. The “canederli” isn’t really a dumpling; it’s more like a simple ball of bread, usually stuffed with Speck and cheese cooked in meat broth.

Ingredients

Makes 8 servings.

  • 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

Instructions

  1. Moisten bread with milk. Squeeze out excess milk.

  2. 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.

  3. Bring a pot of water to a boil.

  4. 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.)

  5. 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.

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

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