Ingredients

• 250 g Stale white bread
• 150 g Speck Alto Adige Igp
• 80 g Flour
• 50 g Salami
• 3 eggs
• Beef broth
• nutmeg
• Milk
• Chives
• Parsley
• salt

Beat the eggs with 250 g of milk. Cut the bread into cubes and add it to the eggs; add the minced speck and salami, a few strands of chopped chives, a sprig of chopped parsley, salt and nutmeg. Mix everything well and let the mixture rest for 1 hour at room temperature.

Heat about 1.5 liters of broth. Add the flour to the mixture, mixing thoroughly. Form 18 balls (dumplings) and lightly flour them. Immediately plunge the dumplings into the quivering broth and cook over low heat for 15-20 '. Serve them accompanied with the cooking broth, which will be a little cloudy. If you prefer it clear, heat it again to serve. Complete the dishes with a little chopped chives and a few whole threads.

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