Description
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.
- Prep Time: 1 hour
- Cook Time: 3 hours 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian (Tyrolean)
Nutrition
- Serving Size: 1 portion (2–3 dumplings with broth)
- Calories: 470
- Sugar: 3g
- Sodium: 880mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 165mg
