An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 3 cups stale white bread, crusts removed (Italian bread, ciabatta, any rustic white bread)
- 1/4 pound speck, finely chopped (if you can't find speck, you can also use bacon)
- 2 eggs
- 2 tablespoons butter
- 2/3 cup milk
- 1 tablespoon onion, minced
- 1/8 teaspoon nutmeg
- 1 tablespoon parsley, minced
- 1 tablespoon chives, finely chopped
- 2 1/2 quarts chicken broth
- Salt
Directions
1.
Tear
the
bread
into
small
pieces
and
place
in a
mixing
bowl.
2.
In a
separate
bowl,
whisk
the
eggs
together
with
the
milk
and
nutmeg.
Then
pour
the
mixture
over
the
bread
pieces
and
set
them
aside.
3.
In a
sauté
pan
over
medium
heat,
add
the
butter,
speck
and
onion.
Sauté
the
mixture
until
the
onion
softens
and
the
speck
is
browned
lightly
on
all
sides.
4.
Add
the
speck
mixture,
the
parsley
and
the
chives
to
the
bread
mixture
along
with
a
pinch
of
salt.
Proceed
to
incorporate
all
ingredients
into
a
moist
dough
using
a
wooden
spoon,
spatula
or
your
hands.
If
the
dough
is
too
moist,
add
a
small
amount
of
flour
to
the
mixture
until
you
are
able
to
form
a
solid
ball
of
the
mix
in
your
hand.
If
the
mix
is
too
dry,
add
a
small
amount
of
milk
until
you
reach
the
desired
consistency.
5.
Once
the
dough
is
mixed
well,
take
a
portion
of
the
dough
and
make
a
ball
about
1
1/2
to 2
inches
in
diameter.
Set
the
ball
on a
cookie
sheet
lined
with
parchment
paper.
Continue
making
the
balls
until
you
have
used
all
of
the
dough.
6.
In a
pot,
add
the
chicken
broth
and
bring
to a
boil.
If
the
broth
is
unsalted,
add
salt
to
your
taste.
7.
When
the
broth
is
boiling,
add
the
dough
balls
to
the
broth
and
lower
the
heat
to
medium.
Cover
the
pot
and
cook
for
15
to
20
minutes,
stirring
occasionally
8.
Serve
the
canederli
hot
in
the
broth.
