Broth with Bacon Dumplings

Ingredients

• 600 g stale rolls
• 250 ml milk
• 1 Shallot
• 100 g South Tyrolean bacon
• 1 tbsp butter
• 1 tbsp freshly chopped parsley
• 1 Tbsp freshly chopped thyme
• 2 Eggs
• Salt
• Pepper (freshly ground)
• bread crumbs (as needed)
• 1 l rich beef broth
• 1 tbsp chives

Instructions

1. 1.

   Slice the rolls into rounds and place them in a bowl. Bring the milk to a boil and pour it over the bread. Let stand for about 15 minutes. Peel and dice the shallot and bacon similarly. Sauté together briefly in hot butter, then mix with parsley, thyme, and eggs into the bread mixture. Season with salt and pepper, adding breadcrumbs as needed until a firm, workable dough forms. Shape 8-12 dumplings from the batter. Boil them in plenty of salted water over low heat for 15-20 minutes.

2. 2.

   Lift the dumplings out of the water with a slotted spoon and arrange on plates. Pour the hot seasoned broth over them and sprinkle with chives before serving.