South Tyrolean bacon dumpling soup

Name: South Tyrolean bacon dumpling soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 Bread rolls (50 g each), from the previous day; 150 g South Tyrolean bacon; 1 small onion; 1 collar Parsley; 25 g Butter; 1 egg (size M); 150 ml Milk; 7-10 Tbsp black pepper; 7-10 Tbsp Salt; 1 TABLESPOON Flour; 150 g Carrots; 1 small leek (leek); 80 g Beef Paste

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 Bread rolls (50 g each), from the previous day
150 g South Tyrolean bacon
1 small onion
1 collar Parsley
25 g Butter
1 egg (size M)
150 ml Milk
7-10 Tbsp black pepper
7-10 Tbsp Salt
1 TABLESPOON Flour
150 g Carrots
1 small leek (leek)
80 g Beef Paste

Directions

1
Dice the buns. Cut the rind off the bacon. Finely dice the bacon. Peel onion and also dice finely. Wash and chop parsley. Put 1 tablespoon aside. Melt butter in a pan, fry bacon in it, take out 1 tablespoon and put aside.
2
Put the onion in the pan and fry it briefly. Add bacon mixture and parsley to the rolls. Whisk egg and milk, season with pepper and a little salt. Pour egg milk over the roll mixture. Dust with flour and knead well with your hands. Let rest for about 30 minutes. Clean, peel and wash the carrots and cut them into fine sticks. Clean and wash the leek and cut it into pieces about 7 cm long. Cut the pieces into strips. Knead the dumpling dough once again well, form 12 dumplings with wet hands. Put them into boiling salted water and let them simmer at low heat for about 10 minutes. Bring 1 litre of water to the boil, add carrots and beef paste. Simmer for 5 minutes.
3
Clean, peel and wash the carrots and cut them into fine sticks. Clean and wash the leek and cut it into pieces about 7 cm long. Cut the pieces into strips. Knead the dumpling dough once again well, form 12 dumplings with wet hands. Put them into boiling salted water and let them simmer at low heat for about 10 minutes. Bring 1 litre of water to the boil, add carrots and beef paste. Simmer for 5 minutes. Add leek and bacon set aside and cook for another 2-3 minutes. Season to taste with salt and pepper. Lift the dumplings out of the water with a skimmer, drain and divide into 4 deep plates. Pour in broth. Sprinkle with parsley set aside. Serve immediately
4
Add leek and bacon set aside and cook for another 2-3 minutes. Season to taste with salt and pepper. Lift the dumplings out of the water with a skimmer, drain and divide into 4 deep plates. Pour in broth. Sprinkle with parsley set aside. Serve immediately