Prep Time: 20 Min
250g (about 9oz) stale bread 200ml (about 7oz) milk 2 cloves garlic, minced 2 eggs 1 small onion, finely chopped 2-3 tablespoons butter 50g (about 1.75oz) Parmesan 50g (about 1.75oz) flour Salt and pepper to taste For the broth: 1 liter (about 4 cups) chicken or vegetable broth. 1 chopped carrot and celery. 1-2 bay leaves.
Cook Time: 35 minutes
Ingredients
For the broth, bring the chicken or vegetable broth to a simmer. Add the chopped carrot, celery, onion, bay leaves, salt and pepper. Leave the broth to simmer.
Tear the stale bread into small pieces. Pour the milk over the bread and let it soak for about 15-20 minutes until it becomes soft and mushy.
Sauté the finely chopped onion in butter until they are soft and fragrant. Let this mixture cool. Add the mixture to the soaked bread, followed by Parmesan cheese, eggs and flour.
Season with salt and pepper. Mix everything together until you have a uniform, somewhat sticky dough.
With wet hands, shape the dough into golf ball-sized dumplings. Make sure they are compact and smooth.
Gently place the canederli into the simmering broth. Let them cook for about 15-20 minutes, or until they float to the surface and become firm.
Once cooked, remove the bay leaves from the broth. Ladle the canederli and broth into bowls. Garnish with fresh parsley and additional grated Parmesan.