MAIN INGREDIENTS
Speckknödelsuppe is a soup from the Austrian province of Tyrol. It's also popular in the Italian South Tyrol region, where it's called canederli con speck in brodo. The soup features dumplings made from stale bread and bacon, and a clear, (usually beef) broth that is cooked separately.
The dumplings are first cooked, then added to the soup which can contain additional ingredients such as carrots and leeks. When ready to serve, this dumpling soup is usually garnished with chopped chives or parsley.
MOST ICONIC Speckknödelsuppe
MAIN INGREDIENTS
These bacon dumplings originate from the Austrian Tyrol and Italian South Tyrol but are known throughout the entire Alpine region of Europe. Speckknödeln are made by mixing stale bread with eggs, sauteed bacon, and onions. They are cooked in boiling water and typically served with a hearty stew or a clear, hot soup, although they are also often consumed as an appetizer.
Speckknödeln make a great accompaniment to the Alpine dish called Gröstl, but they're also served on a bed of lettuce or over sauerkraut.
Tiroler knödel are traditional dumplings from the Tyrol region of Austria that are hearty and rustic, reflecting the mountainous region they come from.
The dumplings are typically made from stale bread, milk, eggs, and onions, with the distinguishing inclusions of speck, spinach, cheese, mushrooms, and other local ingredients. Once the dumpling mixture is prepared, it's usually shaped into balls and boiled.
VARIATIONS OF Tiroler Knödel
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