I love this recipe because it turns simple, humble ingredients into a deeply nourishing meal. The broth is slow-cooked until beautifully clear and flavorful, and the canederli are tender, savory dumplings that soak up the broth perfectly. It’s the kind of dish that warms me from the inside out, and it’s perfect for slow afternoons or family meals where comfort is key.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Ingredients for broth
500 grams (1.1 lbs) beef chuck 400 grams (0.88 lb) beef bones 2 carrots 1 celery stick 1 small onion Salt and pepper, to taste Parsley, cloves, bay leaves, as desired
Ingredients for canederli
250 grams (0.55 lb) stale white bread 125 grams (4.41 ounces) speck 2 eggs 200 grams (0.82 cups) milk 1 medium white onion 10 grams (0.71 tbsp) butter Pepper and salt, to taste Chives and parsley, as desired
Directions
How I make the broth
I wash, peel, and cut the onion, carrots, and celery into large chunks, then add them to a large stock pot.
I add the beef chunks and bones.
I season with bay leaves, parsley, cloves, black pepper, and salt.
I cover everything generously with water, making sure there’s plenty for cooking the canederli later.
I bring the pot to a boil, then lower the heat to medium-low and simmer for 3 hours.
As it cooks, I skim off any foam or impurities that rise to the top.
After the broth is done, I strain it into a clean pot so that it’s clear.
I adjust the salt and keep the broth warm while preparing the dumplings.
How I make the canederli
I cut the stale bread into small 0.5 cm cubes and place them in a bowl.
I slice the speck into tiny strips.
I finely chop the onion.
I sauté the onion and speck in butter for about 5 minutes until golden, then let them cool.
I finely chop the chives and parsley.
I add the milk, eggs, chives, and parsley to the bread and stir well.
I add the sautéed speck and onion.
I adjust the texture: if it feels dry, I add a bit more milk; if too wet, I add more breadcrumbs or stale bread.
With damp hands, I take portions of the mixture and shape them into compact balls about 5 cm in diameter.
I place each canederlo on a platter without touching. I usually get around 10 dumplings.
I bring the prepared broth back to a boil.
I gently drop the dumplings into the broth and cook them for 15 minutes.
Using a slotted spoon, I place two or three dumplings into each serving bowl and ladle hot broth over them.
Servings and Timing
This recipe serves 4 people. Preparation takes about 1 hour, cooking the broth takes 3 hours and 15 minutes, and the total time is around 4 hours and 15 minutes.
Variations
I also enjoy adding grated cheese like Parmigiano to the bread mixture for richness. When I want a lighter version, I use vegetable broth and omit the speck. I’ve also made spinach canederli by adding finely chopped cooked spinach to the mixture.
Storage/Reheating
I store leftover canederli and broth separately in the refrigerator for up to 2 days. To reheat, I warm the broth gently and simmer the dumplings for a few minutes until hot. Cooked canederli also freeze well — I freeze them individually, then store them in a bag. When ready to use, I drop them directly into simmering broth from frozen.
FAQs
What type of bread works best?
I use stale white bread because it absorbs the milk well and forms sturdy dumplings.
Why did my dumplings fall apart?
They may have been too wet. I add more bread or breadcrumbs until the mixture holds together firmly.
Can I boil the canederli in water instead of broth?
Yes, but I prefer using broth for better flavor.
Can I make the dumplings ahead of time?
Yes, I shape them and refrigerate them for a few hours before cooking.
Can I freeze uncooked canederli?
Yes, I freeze them on a tray first, then store them in a container.
Why did my broth turn cloudy?
Cloudiness can come from boiling too vigorously. I keep the heat low and skim impurities often.
Can I add cheese to the dumplings?
Yes, grated Parmigiano or Asiago adds richness.
What can I serve with this dish?
I enjoy it as a full meal, but a simple green salad pairs well.
Can I make the broth in advance?
Absolutely — I often prepare it a day early and refrigerate it.
Conclusion
I love making Tyrolean Canederli in Beef Broth because it’s comforting, hearty, and full of traditional Alpine flavor. The slow-cooked broth and tender bread dumplings create a warm and satisfying dish that feels like a comforting hug in a bowl. It’s perfect for cold days, family dinners, or whenever I want a simple yet deeply flavorful meal.
This Tyrolean Canederli in Beef Broth is a traditional dish from the Trentino–Alto Adige region featuring tender bread dumplings with speck, herbs, and onions served in a rich, slow-simmered beef broth. It’s rustic, hearty, and perfect for cold days or comforting family meals.
Ingredients
For the Broth:
500 g (1.1 lb) beef chuck
400 g (0.88 lb) beef bones
2 carrots, peeled and chopped
1 celery stick, chopped
1 small onion, peeled and quartered
Parsley, cloves, and bay leaves, as desired
Salt and pepper, to taste
For the Canederli (Dumplings):
250 g (0.55 lb) stale white bread, cut into 0.5 cm cubes
125 g (4.4 oz) speck, finely sliced
2 eggs
200 g (¾ cup) milk
1 medium white onion, finely chopped
10 g (0.7 tbsp) butter
Chives and parsley, finely chopped, as desired
Salt and pepper, to taste
Instructions
Prepare the Broth: Add beef, bones, carrots, celery, onion, parsley, bay leaves, cloves, salt, and pepper to a large pot. Cover generously with water.
Bring to a boil, then reduce heat to medium-low and simmer for about 3 hours, skimming off any foam or impurities.
Strain the broth through a fine sieve into a clean pot. Adjust seasoning to taste and keep warm.
Prepare the Canederli: Cut the stale bread into small cubes and place in a bowl. Finely slice the speck and chop the onion.
Sauté the speck and onion in butter over medium heat until golden, about 5 minutes. Let cool slightly.
In the bowl with the bread, add milk, eggs, chives, parsley, salt, and pepper. Mix well to combine.
Add the sautéed speck and onion mixture to the bread and stir to form a moist but firm mixture. If it’s too wet, add more bread or breadcrumbs; if too dry, add a little more milk.
With damp hands, shape the mixture into compact balls about 5 cm (2 inches) in diameter. You should get around 10 dumplings.
Bring the broth to a gentle boil, then carefully drop in the canederli. Simmer for 15 minutes or until firm and cooked through.
Serve two or three dumplings per bowl with plenty of hot beef broth ladled over them. Garnish with extra chives or parsley if desired.
Notes
Add grated Parmigiano or Asiago cheese to the mixture for extra richness.
Replace speck with pancetta, bacon, or cooked ham for a milder flavor.
For a vegetarian version, use vegetable broth and omit the speck.
Spinach canederli can be made by mixing in finely chopped cooked spinach.
Store leftover dumplings and broth separately in the fridge for up to 2 days.
Freeze cooked or uncooked canederli for up to 2 months and reheat directly in simmering broth.
