Wilma’s Kitchen

A traditional soup from the mountains of Tyrol. Hearty and quite filling!

Ingredients (for 4 persons)

• 750 ml consommé (=broth)
• 80 gr. pancetta (=Italian bacon), in small dices
• 1/2 onion (app. 40 gr.)
• 150 gr. (firm!) white bread
• 1 tbs butter
• 2 tbs flour
• 100 ml milk
• 2 eggs
• 1 tbs parsley
• salt

Preparation

• Dice the bread.
• Melt the butter, lightly fry the bacon, then add onion and sweat off lightly. Allow the mixture to cool down a bit.
• Mix with the bread, then add flour.
• Whisk the eggs with the milk, parsley & a pinch of salt. Add this to the bread and mix thoroughly. Leave for 15 minutes.
• Divide the mass into 8 portions, then make balls (with wet hands!!), making sure the surface is smooth.
• Allow the “knödels” to simmer for 15-20 minutes in salted water, with the lid half on.
• Heat the broth, add the “knödels” and serve.

Share This