Tyrolean Bacon-Dumpling Soup (Speckknodelsuppe)

• 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

1. 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.
2. 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.
3. 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.
4. 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.

warm milk, flat leaf parsley, eggs, bacon, rolls, butter, yellow onion, flour, salt, beef broth

Taken from www.food.com/recipe/tyrolean-bacon-dumpling-soup-speckknodelsuppe-190031 (may not work)