Tyrolean Speckknödel

Cut the stale white bread into roughly 1 cm cubes and transfer to a large bowl.

Finely dice the bacon and fry it in butter over medium heat for 5–7 minutes. Add the finely chopped onion and cook for another 3–4 minutes until softened; stir in half the parsley at the end.

Warm the milk gently, whisk in the eggs, salt and black pepper, then pour over the bread. Add the fried bacon and onion along with the wheat flour, and mix by hand until you get a uniform, moist mixture.

Cover the bowl and let the mixture rest for 15 minutes so the bread can absorb the milk mixture. If the mixture is too soft, add a little more flour from the measured amount; it should hold its shape.

With damp hands, shape into 8 equal dumplings about 5–6 cm in diameter, pressing firmly with your palms so there are no cracks.

Bring water to a boil in a large pot, season with salt, reduce the heat to a gentle simmer and carefully lower in the dumplings. Cook for 12–15 minutes at around 85–90°C, making sure the water doesn't boil hard.

Meanwhile, heat the beef broth almost to a boil. Arrange the cooked speckknödel in deep bowls, ladle over the hot broth and sprinkle with the remaining parsley.