Steps
- Cut 300g of stale white bread into tiny cubes. Melt 2 tablespoons of unsalted butter in a skillet over medium-low heat and gently brown 100g of thinly sliced speck. Pour over the bread.
- Beat 2 eggs with 350ml of milk; add to the bread with 1 tablespoon of finely chopped chives. Salt lightly, mix, and soak for 30 minutes.
- Stir in 2 tablespoons of all-purpose flour. With wet hands, form an egg-sized ball and test it in gently simmering salted water; if it breaks apart, mix a little more flour into the dough.
- Shape the remaining mixture into egg-sized balls. Lower into salted water; cover and simmer very gently for about 15 minutes, until firm and cooked through.
- Heat 1.2 liters of beef broth in a separate pot. Drain the dumplings into bowls, ladle over the hot broth, and scatter with chopped chives.