Tyrolean bacon dumpling soup

Name: Tyrolean bacon dumpling soup
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 Bread roll (from the previous day); 150 g streaky smoked bacon; 1 small onion; 1 collar Parsley; 1 TABLESPOON butter, 1 egg (Gr. M); 150 ml Milk; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 1 slightly heaped tbsp. flour; 1 thin leek stick , 2 carrots (leek); 2 TABLESPOONS clear meat broth (instant)

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 Bread roll (from the previous day)
150 g streaky smoked bacon
1 small onion
1 collar Parsley
1 TABLESPOON butter, 1 egg (Gr. M)
150 ml Milk
7-10 Tbsp Pepper
7-10 Tbsp Salt
1 slightly heaped tbsp. flour
1 thin leek stick , 2 carrots (leek)
2 TABLESPOONS clear meat broth (instant)

Directions

1
Dice the buns. Finely dice the bacon. Peel and chop onion. Wash parsley, shake dry and chop finely.
2
Heat butter in a frying pan. Fry the bacon until crispy. Take out 1 tbsp. bacon, add onion and fry. Add parsley to the rolls, except for 1 tbsp.
3
Whisk egg and milk, season with pepper and a little salt and pour over the rolls. Dust with flour and knead everything well with your hands. Let it rest for about 30 minutes.
4
Clean or peel and wash the vegetables and cut them into fine strips or sticks.
5
Knead the dumpling dough well once again. Form approx. 12 dumplings with moistened hands. Put them into boiling salted water and let them simmer at low heat for 12-15 minutes.
6
1 1⁄4 Bring l water to the boil and stir in the stock. Simmer vegetables and 1 tbsp. bacon covered in it for about 5 minutes. Season to taste with salt and pepper. Lift out dumplings with a skimmer and drain.
7
Serve with the broth in four deep plates. Sprinkle with the rest of the parsley.