Canederli Dumplings

• 1 lb. loaf Vienna bread (day old)
• 1/4 lb. bacon
• 1/4 lb. genoa salami, chopped
• 1 c. milk
• 2 eggs
• 1/3 c. grated cheese
• 1 c. flour
• 1 (46 oz.) can chicken broth
• garlic clove

1. Cube day old Vienna bread.
2. Fry bacon and chop.
3. Add milk to bread and let stand 15 minutes.
4. Add rest of ingredients (bacon, salami, cheese, eggs and flour).
5. Mix thoroughly.
6. Spoon to form balls and drop into a pan of boiling water.
7. (Test one first to see if it holds together.
8. If not, add a little more flour.)
9. Boil in water for 1 minute; remove.
10. Heat broth; add 1/2 can water and bring to boil.
11. Place dumplings in boiling broth.
12. Cover and steam for 20 minutes.
13. Garlic clove may be added to broth, if desired. Serve with broth, gravy or sauerkraut.

bread, bacon, genoa salami, milk, eggs, grated cheese, flour, chicken broth, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=774662 (may not work)