Bacon Dumplings in Broth
Nutritional values
(Percentage of daily recommendation)
| Calorie | 852 cal. | (41 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 51.1 μg | (85 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 452 mg | (11 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 24.6 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 8 day-old White rolls
- 250 milliliters room temperature milk
- 1 onion
- 4 Tbsps parsley
- 200 grams smoked, fatty Bacon (thinly-sliced)
- 1 Tbsp butter
- 3 eggs
- salt
- peppers
- Nutmeg
- breadcrumbs (as needed)
- 1 ½ liters Beef broth
- ½ bunch Chives
Preparation steps
Cut the day-old bread into small cubes. Pour the warm milk over the bread and let soak for 30 minutes. Peel the onion and chop finely. Rinse the parsley and chop finely. Cut the bacon into small cubes or thin strips. Fry the bacon in the butter, then remove from the pan and set a little aside for garnishing. Add the onion to the pan and sauté in the remaining butter and bacon grease. Mix the soaked bread with the bacon, onion, parsley and eggs. Knead quickly and season with salt, pepper and nutmeg. If the dough is too moist, knead in some bread crumbs.
Bring the broth to a boil, then shape large dumplings with wet hands and drop them into the broth. Simmer over low heat for 20-25 minutes.
Rinse the chives and cut into small rings. Serve the dumplings in the hot broth and garnished with the chives and remaining bacon.
