Bacon Dumplings with Broth
Nutritional values
(Percentage of daily recommendation)
| Calorie | 462 cal. | (22 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 31.5 μg | (53 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 265 mg | (7 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 4 g |
Ingredients
Preparation steps
Cut the rolls into 1 cm (approximately 1/3 inch) large cubes and place in a bowl.
Sauté the bacon in a frying pan until the fat renders, add the onion and sweat until translucent. Stir in half the parsley then mix with the bread.
Whisk the eggs and milk together then pour over the bread mixture. Add the flour and butter, season with salt and pepper, add the marjoram, mix until combined then set aside for about 30 minutes.
Bring a large pot of salted water to a boil then reduce to a simmer.
Add a small spoonful of dumpling mixture to the water. If it falls apart, add some flour. If it sinks to the bottom quickly, stir in some milk.
With moistened hands, form into 6 dumplings, add to the water and simmer for about 15 minutes. Remove with a slotted spoon, transfer to warm serving bowls and pour the hot seasoned broth over top. Serve sprinkled with the remaining parsley.
