Speck Knodel Suppe
Speck Knodel Suppe is the Alto Adige version of canederli soup with speck—a hearty, warming dish beloved in the Dolomite mountain huts. Soft bread and speck dumplings floating in a clear, fragrant beef broth.
For centuries, this has been the unmissable first course in Tyrolean mountain refuges and traditional inns.
Preparation
- 1
Cut the bread into small cubes and soak with warm milk.
- 2
Cut the speck into very small cubes.
- 3
Combine the bread with the speck, eggs, flour, and chopped herbs.
- 4
Form balls the size of a tangerine.
- 5
Bring the broth to a boil and cook the canederli for 15-20 minutes over low heat.
- 6
Serve 2-3 canederli per bowl in the hot broth, garnished with fresh chives.
Chef's Tips
The speck should be of high quality and cut into small cubes. The broth must be clear and flavorful. The canederli are ready when they float to the surface.