Tyrolean bacon dumpling soup

Ingredients for 8 servings:

• 800 g beef soup meat
• 1 large onion(s)
• 1 bunch of soup vegetables
• salt and pepper
• e.g. parsley, chopped
• 2 liters of water
• 250 g dumpling bread or 5 stale rolls, diced
• 2 eggs
• 3 tbsp breadcrumbs
• 90 g bacon, finely diced
• 1 onion(s), finely diced
• 30 g butter
• 250 ml milk
• e.g. chives
• Salt
• nutmeg

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

For the beef soup, bring the water to a boil and add the beef. In the meantime, slice the onions thickly and fry them brown on both sides without fat. Roughly dice the soup vegetables. After the meat has cooked for 5 minutes, season with salt and pepper, and add the onion and vegetables. Reduce the heat and simmer for 1.5-2 hours; do not boil. For the dumplings, pour the lukewarm milk over the bread cubes and let them absorb the liquid. In the meantime, finely dice the bacon and onion and sauté in the butter. Add the eggs, breadcrumbs, bacon cubes, and chives to the bread cubes, season with salt and nutmeg. Mix the mixture with your hands and form 8 dumplings with wet hands. If the mixture is too wet, add breadcrumbs. When the broth is ready, strain it through a sieve. Bring the broth back to a simmer over low heat, add the bacon dumplings, and let it simmer for about 15 minutes. Serve the broth in bowls, add the dumplings, and garnish with parsley. If you like, you can chop the meat and add it or use it for other purposes. This broth makes a great base for other dishes.