Tyrolean dumpling soup

Ingredients for 4 servings:

380 g dumpling bread or stale white bread, cut into small cubes
3/8 l milk, warmed
2 tbsp. oil
1 onion, finely chopped
4 eggs

200 g smoked sausage, finely diced
150 g bacon, finely diced
1 tbsp. parsley, finely chopped
1-4 tbsp. flour
1-1.5 l clear beef or vegetable soup
Carrot strips and parsley leaves to garnish

Plenty of salted water


  • Put white bread cubes in a bowl, pour warm milk over them, mix well and let rest for about 30 minutes.
  • Fry the onion in oil until translucent.
  • Beat eggs with salt and parsley, add to the bread mixture with the roasted onion, smoked sausage and bacon and mix well.
  • If the mixture is too soft, add a little flour and mix well.
  • Bring salted water to the boil.
  • Form a small test dumpling and place in the boiling water - if the dumpling stays in shape, the mixture fits and it can be formed into dumplings. If the test dumpling falls apart, then the mass is too soft, add more flour until you get a mass that is easy to shape.
  • Put the dumplings into boiling water, turn down the heat and let them simmer for 20 minutes.
  • Serve dumplings in hot soup and garnish with parsley leaves and carrot strips.

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