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Recipe for Canederli In Brodo (Italian Dumplings in Broth) | Almanac.com

Canederli In Brodo (Italian Dumplings in Broth)

Photo Credit
Becky Luigart-Stayner
Yield
Makes 8 to 10 servings.
Credit
Ann Hicks, Indianapolis, Indiana

Canederli In Brodo (Italian Dumplings in Broth)

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My grandmother brought this Italian Dumpling recipe from the mountainous Trentino Alto Adige region of northern Italy. The “canederli” isn’t really a dumpling; it’s more like a simple ball of bread, usually stuffed with bacon and cheese cooked in meat broth. My grandmother, Gelinda Dalpiaz, said it was a good use for stale bread. 

Today, my mother usually serves the Canederli In Brodo for soup at a family dinner. It’s warm, delicious, nutritious, and hearty!

Discover more family favorite recipes—and the stories behind them—in The Old Farmer’s Almanac Readers’ Best Recipes. Momma’s Salted Caramel Shortbread Bars, Aunt Barb’s Special Meatball Sauce, Gra’s Barbecue Chicken, Phil’s Chocolate Sauce, and so many more amazing recipes are featured!

Ingredients
1 Italian bread loaf (10 to 14 slices, crust removed, slightly dried)
1-1/2 cups warm milk
8 slices bacon, finely chopped
1 onion, finely chopped
3 eggs, slightly beaten
1/2 pound Genoa salami or prosciutto, finely chopped
1/4 cup grated Parmesan cheese
6 to 7 tablespoons finely chopped fresh parsley, divided
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
1/2 to 1 cup all-purpose flour
chicken broth, heated
Instructions

Moisten bread with milk. Squeeze out excess milk.

In a skillet over medium heat, cook bacon with onions for 5 to 8 minutes, or until bacon is crisp. Pour off and discard fat. Set pan aside to cool.

Bring a pot of water to a boil.

Mix together bread, onions and bacon, eggs, salami, Parmesan, 4 to 5 tablespoons parsley, salt, pepper, and nutmeg. Add enough flour to form soft balls about 3 inches in diameter. (You can make balls another size but must adjust cooking time.)

Drop balls, one at a time, into boiling water. Simmer 3-inch balls for 15 minutes, or until each puffs up and rises to the top. Remove balls carefully with a slotted spoon.

Serve one or two balls per bowl, covered with heated broth. Garnish with remaining parsley.