Tyrolean Soup

Last Updated on December 15, 2024

Large balls of bacon dumplings, cooked in water and topped with beef broth.

Ingredients:

250 g of day or two old rolls 70 g of whole ham or bacon 50 g flour 1 handful chopped marjoram 1 handful chopped chives 100 ml milk 2 tbsp butter 1 pc larger onions 1 pc of egg nutmeg pepper

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salt Finishing: 1.5 L of beef broth

Procedure:

1. Sprinkle the diced rolls with milk
2. Chop the peeled onion finely, cut the bacon into cubes, fry both in a pan in butter
3. In a bowl mix the fried onion and bacon with chives, egg, marjoram, flour and cubes of rolls
4. Season the mixture with salt, pepper and nutmeg and then shape it into medium-sized round dumplings
5. Cook the dumplings in salted water until soft (once they float to the surface, they are cooked)
6. Serve 2 to 3 dumplings each time, topped with hot beef broth.