Tyrolean bacon dumpling soup

Ingredients for 4 servings:

• 3 rolls, from the previous day, approx. 50 g each
• 150 g bacon, South Tyrolean
• 1 small onion(s)
• 1 bunch of parsley
• 25 g butter
• 1 egg(s)
• 150 ml milk
• black pepper
• Salt
• 1 tbsp flour
• 150 g carrot(s)
• 1 small leek(s)
• 80 g paste (beef paste), or equivalent amount of beef broth

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Dice the rolls into small pieces. Remove the rind from the bacon. Finely dice the bacon. Peel and finely dice the onion. Wash and finely chop the parsley. Set aside 1 tablespoon. Melt the butter in a pan, fry the bacon in it, remove 1 tablespoon and set aside. Add the onion to the pan and fry briefly. Add the bacon mixture and parsley to the rolls. Whisk the egg and milk, season with pepper and a little salt. Pour the egg wash over the roll mixture. Sprinkle with flour and mix well with your hands. Let rest for about 30 minutes. Knead the dumpling dough again well, then form 12 dumplings with wet hands. Place in boiling salted water and let stand over low heat for about 10 minutes. Clean, peel and wash the carrots, and cut into thin sticks. Clean and wash the leek and cut into pieces about 7 cm long. Cut the pieces into strips. Boil 1 liter of water, add the carrots and beef paste. Simmer for 5 minutes. Add the leek and reserved bacon and cook for another 2-3 minutes. Season with salt and pepper. Remove the dumplings from the water with a slotted spoon, drain well, and divide between 4 deep plates. Pour in the broth. Sprinkle with the reserved parsley. Serve immediately.