SPECK DUMPLINGS IN MEAT BROTH

Using a serrated knife, cut the stale bread into cubes at least 1 cm in size.

We put it in a large bowl.

We shell the eggs and beat them with the milk with a fork.

Pour the mixture over the bread, mix well and let it rest.

Meanwhile, chop the onion and dice the speck.

Melt the butter in a pan and gently fry the onion together with the speck for about ten minutes.

Once ready, let it cool.

Add everything to the bread mixture. Season with salt and pepper, and add the chopped parsley and chives.

Finally, also grated mature cheese.

We mix everything with our hands.

Separately, weigh the 30 grams of flour and add it little by little to the dough.

We need to obtain a moist mixture that comes away from the sides of the bowl.

Mix well to combine all the ingredients.

Let it rest for at least 30 minutes.

Meanwhile, bring the beef broth to a boil. Take 75 g of dough at a time and shape it into a ball, pressing it lightly.

We then pass the newly formed dumpling in the flour and then place it on a tray.

We proceed with the others in the same way until we finish the ingredients.

Cook the dumplings in the boiling broth for at least 15 minutes over low heat to prevent them from breaking. Serve in a shallow dish with the meat broth.

Sprinkle with a little chopped chives. Enjoy!

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