South Tyrolean bacon dumpling soup

Name: South Tyrolean bacon dumpling soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 Bread roll (150 g; previous day); 150 g South Tyrolean bacon; 1 small onion; 1 collar Parsley; 2 TABLESPOONS butter, 1 egg (Gr. M); 150 ml Milk; 7-10 Tbsp pepper, salt; 1 TABLESPOON Flour; 1 large carrot; 1 small stick of leek (leek); 2 (40 g each) Mug of beef paste

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 Bread roll (150 g; previous day)
150 g South Tyrolean bacon
1 small onion
1 collar Parsley
2 TABLESPOONS butter, 1 egg (Gr. M)
150 ml Milk
7-10 Tbsp pepper, salt
1 TABLESPOON Flour
1 large carrot
1 small stick of leek (leek)
2 (40 g each) Mug of beef paste

Directions

1
Finely dice the bread roll and bacon. Peel and finely dice the onion. Wash parsley, shake dry and chop finely
2
Heat butter in a frying pan. Fry the bacon in it. Take out 1 tablespoon and put aside. Put the onion in the pan and fry it briefly. Add parsley to the rolls, except for 1 tbsp.
3
Whisk egg and milk. Season with pepper and a little salt. Pour over the bread roll mixture. Dust with flour and knead well with your hands. Let rest for about 30 minutes
4
Peel or clean the carrot and leek, wash and cut into fine strips
5
Knead dumpling mixture well and form approx. 12 bacon dumplings with moistened hands. Let it simmer in boiling salted water for about 10 minutes
6
Bring 1 l water to the boil, stir in the soup paste. Simmer carrot, leek and rest of bacon in it for about 5 minutes. Season to taste with salt and pepper
7
Lift out the bacon dumplings and let them drain. Serve in the stock in deep plates. Sprinkle with the rest of the parsley
8
Drink: South Tyrolean red wine, e.g. St. Magdalener by Wilhelm Walch