Tiroler Speckknödel in Rindsuppe
Bread dumplings studded with smoked bacon and herbs, served in a clear beef broth.
- prep
- 30 min
- cook
- 40 min
- total
- 1 h 10 min
- serves
- 4
- level
- medium
Speckknödel are Tyrol's bread dumplings, studded with smoked speck and herbs, traditionally served simply in a clear beef broth that lets the dumplings themselves be the main event.
They also hold up well pan-fried in butter on their own, a popular second life for the same dumpling outside the soup bowl.
Part of our 20 best Austrian recipes list.
method
Place the bread cubes in a large bowl, and pour over the warm milk. Let it soak for 10 minutes, until softened.
In a small pan, cook the bacon over medium heat until some fat renders, then add the onion and cook until softened, about 5 minutes.
Add the bacon and onion to the soaked bread, along with the eggs, parsley, flour, salt and pepper. Mix well until it comes together into a cohesive, slightly sticky mixture.
Shape the mixture into 8 to 10 balls, about the size of a golf ball, pressing firmly so they hold together.
Bring a pot of lightly salted water to a gentle simmer, not a hard boil, and cook the dumplings for 15 to 18 minutes, until they float and are firm throughout.
Meanwhile, warm the beef broth.
To serve, place one or two dumplings in each bowl, and ladle the hot broth over. Finish with chopped chives.
chef's tips
- A gentle simmer, not a rolling boil, keeps the dumplings from falling apart as they cook; test one first if you're unsure about the mixture's consistency.
- Speck, Tyrol's smoked and air-dried bacon, gives the dumplings their characteristic smoky depth; a good smoked bacon is a reasonable substitute elsewhere.
- These dumplings also work well pan-fried in butter and served on their own with a simple salad, not just in broth.
- Use genuinely stale bread. Fresh bread makes a denser, gummier dumpling than the light, airy texture this dish is known for.