Best 3 Tyrolean Bacon Dumpling Soup Speckknodelsuppe Recipes

Tyrolean bacon dumpling soup, or Speckknödelsuppe, is a hearty and flavorful soup originating from Tyrol, a region in the Alps that spans Austria, Italy, and Switzerland. This traditional soup is made with a flavorful broth, savory bacon dumplings, and a variety of vegetables. The bacon dumplings, known as Speckknödel, are the highlight of the soup, providing a tender and smoky flavor that complements the rich broth. The vegetables, such as carrots, celery, and onions, add a layer of freshness and texture to the soup. Whether you are looking for a comforting meal on a cold winter day or a taste of Tyrolean cuisine, this Tyrolean bacon dumpling soup is sure to satisfy your cravings.

Here are our top 3 tried and tested recipes!

TYROLEAN BACON-DUMPLING SOUP (SPECKKNODELSUPPE)

Tyrolean Bacon-Dumpling Soup (Speckknodelsuppe) image

This is an adaptation of a dish served at the Signaterhof in the town of Signat. I have yet to try it, but it's screaming the "make me" chant from the pages of my newest Saveur magazine. (Oct. 06)

Provided by Sandi From CA

Categories Pork

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups warm milk
6 tablespoons chopped flat leaf parsley
3 eggs
5 ounces finely chopped bacon (aka speck or Tyrolean bacon, about 1 cup)
3 stale white dinner rolls, cut into 1/4 cubes (about 1/2 lb)
3 tablespoons butter
1 medium yellow onion, finely chopped
1/2 cup flour
salt
8 cups beef broth

Steps:

Whisk together milk, 2 tablespoons of the parsley and eggs in a large bowl. Add bacon and bread; toss to combine. Let moisten for 30 minutes.
Heat butter in a skillet over medium heat. Add onions; cook until softened, 8-10 minutes. Transfer to bread mixture. Mix in flour and salt to taste.
Bring a large pot of salted water to a boil over medium-high heat. Using your hands, form bread mixture into 8 large dumplings. Drop into water; simmer until cooked through, about 20 minutes.
Meanwhile, bring broth to a boil in a large pot over high heat. Using a slotted spoon, divide dumplings between bowls, Ladle broth into bowls and garnish generously with remaining parsley.

BACON DUMPLINGS

Bacon Dumplings image

Dumplings with the flavor of fresh cooked bacon. A tasty change from ordinary dumplings.

Provided by Michele O'Sullivan

Categories Main Dish Recipes Dumpling Recipes

Time 30m

Yield 8

Number Of Ingredients 9

Ingredients

2 slices bacon
2 cups all-purpose flour
1 pinch salt
1 ½ tablespoons baking powder
1 teaspoon dried parsley
ground black pepper to taste
2 eggs
¼ cup milk
1 quart vegetable broth

Steps:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.
In a large bowl sift together flour, salt and baking powder. Gently stir in parsley and pepper. In a 1 cup measuring cup, beat eggs and add enough milk to reach the 1/2 cup level. Stir the egg mixture and the bacon drippings into the flour; stir with a fork until well blended. Add more milk if dough is too dry. Stir in the crumbled bacon; mix well.
In a 2 quart saucepan heat broth over medium heat. Drop dough by spoonfuls into simmering broth. Cover and cook about 12 minutes, or until done.

Nutrition Facts : Calories 183.6 calories, Carbohydrate 27.4 g, Cholesterol 51.9 mg, Fat 5.1 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 498.6 mg, Sugar 2 g

GERMAN DUMPLING SOUP (NOCKERL-/GRIESSKLOSSCHENSUPPE)

German Dumpling Soup (Nockerl-/Griessklosschensuppe) image

Opa loved making us this soup -- so quick and easy, and we even asked him for it as adults. The quality of your stock will go a long way in determining the final flavor of this soup. I think celery (celery salt or fresh stalks) compliments the dumplings well, so I substitute celery salt for the salt. I also add 1/4+ tsp ground black pepper to the dumpling mix.

Provided by DoubletheGarlic

Categories Clear Soup

Time 20m

Yield 4-5 bowls

Number Of Ingredients 7

Ingredients

7 cups stock
1 cup farina
3 tablespoons farina
1/2 teaspoon grated nutmeg (fresh is more authentic)
3 eggs
2 tablespoons butter or 2 tablespoons oil
1 teaspoon salt

Steps:

In a large pot, bring the stock to a rapid boil.
Combine the farina, nutmeg, eggs, butter and salt in a large bowl and set aside for 1-2 minutes.
Scoop up small spoonfuls of the batter and scrape them into the boiling stock.
Stir occasionally to prevent the dumplings from sticking; they will float when they are done!
NOTE: If your dumplings disintegrate when they hit the water, ensure that your stock is rapidly boiling; also, "pack" your batter together a bit before dunking it, and/or add another tablespoon or two of farina to your batter -- it may be too moist (again, allow the batter to rest 1-2 minutes before continuing).

Nutrition Facts : Calories 298.6, Fat 9.7, SaturatedFat 4.9, Cholesterol 154.8, Sodium 686.9, Carbohydrate 41.1, Fiber 1.1, Sugar 0.2, Protein 10.3

Tips:

Use high-quality ingredients: Fresh, high-quality ingredients will make a big difference in the flavor of your soup. Look for good-quality bacon, bread, and broth.
Don't overmix the dumpling batter: Overmixing will make the dumplings tough. Mix just until the ingredients are combined.
Let the dumplings rest before cooking: This will help them to set and hold their shape.
Cook the dumplings in simmering water: Don't boil the water, or the dumplings will break apart.
Serve the soup immediately: Dumpling soup is best served hot and fresh.

Conclusion:

Tyrolean bacon dumpling soup is a hearty, flavorful soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're looking for a comforting and delicious soup, give this recipe a try!