Tyrolean canederli in beef broth
This traditional dish from Trentino-Alto Adige is perfect for colder weather. Try it!
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Servings: 4 people
Calories: 639kcal
Ingredients
Ingredients for broth:
- 500 grams (1.1 lbs) beef chuck
- 400 grams (0.88 lb) beef bones
- 2 (2) carrots
- 1 (1) celery stick
- 1 (1) small onion
- salt and pepper to taste
- Parsley cloves, bay leaves, as desired
Ingredients for canederli:
- 250 grams (0.55 lb) stale white bread
- 125 grams (4.41 ounces) speck
- 2 (2) eggs
- 200 grams (0.82 cups) milk
- 1 (1) medium white onion
- 10 grams (0.71 tbsp) butter
- Pepper and salt to taste
- chives and parsley as desired
Instructions
Instructions for making broth:
- Wash, peel and cut the onion, carrots and celery into large chunks and put in a large stock pot.
- Add the meat (in large chunks) and bones as well.
- Add one or two bay leaves, a sprig of parsley, a few cloves, black pepper and salt.
- Cover completely with an abundant amount of water. There should be plenty of water to be able to cook all the canederli afterwards.
- Put the pot on the stove and turn on the flame.
- Bring to a boil and then turn down medium-low and cook for three hours.
- If the broth gets foamy while cooking, skim off any impurities.
- After cooking, separate the broth from all the other ingredients by filtering into a second smaller pot. The broth should be clear and without any other ingredients.
- Add salt to taste.
- Keep the broth warm while making the canederli.
Instructions for making canederli:
- Cut the stale bread into small cubes of about 0.5 cm,put in a bowl and set aside.
- Cut the speck into tiny strips or pieces.
- Peel the onion and then finely chop it.
- Put the butter in a saute pan and add the onion and speck and saute until golden brown, around 5 minutes. Turn off the heat and set aside to cool.
- Finely chop the chives and parsley.
- Take the bowl with the bread and add the milk, eggs, chives and parsley, stirring it all together.
- Now add the cooked speck and onion pieces.
- Stir the mixture, it should be wet enough to stick together. You can leave the mixture somewhat chunky looking, with pieces of speck and chives that are clearly visible.
- If the mixture needs more moisture you can add a little more milk. If it is too wet, you can add a bit more stale bread or breadcrumbs.
- With slightly damp hands, take a small handful of the mixture and roll together to form a compact ball of about 5 cm diameter.
- Set the canederli balls on a platter, keeping them separate from each other. When you have formed all the balls, around 10 in total, you are ready to boil them.
- Bring the already prepared beef broth back to a boil.
- Add the bread dumplings one at a time, be sure to use a large enough pot so they can all fit. Cook them for 15 minutes in the broth.
- Using a slotted spoon, remove two or three dumplings and put them in a single serving bowl, ladle some broth over them and serve hot. Repeat for each person being served.
Serving: 200g | Calories: 639kcal | Carbohydrates: 42g | Protein: 39g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 704mg | Potassium: 860mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5432IU | Vitamin C: 6mg | Calcium: 256mg | Iron: 5mg
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