Bacon dumpling soup

STEP BY STEP

Let's make something delicious.

1. 01

   For the beef broth, peel and trim the carrots, then cut into thick slices. Peel and dice the celeriac. Wash and trim the leek, then cut into rings. Peel and halve the large onion. Wash the parsley and shake dry.

2. 02

   Heat a large saucepan without any fat. Brown the onion halves on their cut sides over a medium heat for 5 minutes. Place all the vegetables and spices for the broth, along with the beef shin slices and beef bones, in a large saucepan. Add 2 l cold water and simmer over a medium heat for 2 hours.

3. 03

   Meanwhile, prepare the bacon dumplings. Cut the white bread into small cubes and place in a large bowl. Whisk the milk with the eggs, season with nutmeg and pour over the bread cubes. Mix thoroughly and leave to soak for 20 minutes.

4. 04

   Cut the speck into very small cubes. Heat the butter in a non-stick frying pan and fry the speck over a medium heat for 4 minutes. Meanwhile, peel and finely dice the onion, add it to the speck and cook until translucent. Combine the speck and onion mixture with the bread mixture.

5. 05

   Finely chop the parsley and chives and stir into the bread mixture. Season with pepper. Add the flour and knead it into the bread mixture with damp hands. The amount of flour needed depends on the size of the eggs. The dumplings should be easy to shape with damp hands without becoming too firm. The mixture makes 8 medium-sized dumplings.

6. 06

   Strain the beef broth through a sieve into another saucepan. Gently press the cooked vegetables to release their juices into the broth. Briefly bring the broth back to the boil, remove from the heat and leave the bacon dumplings to poach in it for approx. 15 minutes. The broth must not boil.

7. 07

   Arrange the bacon dumplings and soup in soup plates and serve garnished with freshly chopped herbs.