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canederli recipe italian bread dumplings

Canederli (Italian Bread Dumplings in Broth)

Soft and savory bread dumplings made from stale bread, speck, Parmigiano, and onions, gently poached in rich chicken broth. A comforting Alpine recipe from Trentino-Alto Adige that turns simple ingredients into a warm, soulful meal.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 people
Course: Main Course, Soup
Cuisine: Alpine, Italian (Trentino-Alto Adige), Northern Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Dumplings (Canederli)
  • 250 g about 9 oz stale bread, cut into small cubes
  • 250 ml 1 cup whole milk, plus more as needed
  • 1 small onion finely chopped
  • 80 g 3 oz speck or pancetta, diced (or sausage, ham, or prosciutto)
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 large eggs
  • 50 g ½ cup finely grated Parmigiano-Reggiano
  • 2 tbsp chopped fresh parsley
  • Pinch of nutmeg
  • Salt and freshly ground black pepper to taste
  • Optional: a few tablespoons of breadcrumbs for texture adjustment
For the Broth
  • 1.5 liters 6 cups chicken broth (homemade or good-quality store-bought)
  • Optional enrichments:
  • 1 small carrot 1 celery stick, ½ onion (skins on for color)
  • Fresh thyme or bay leaf
  • Bones or carcass for deeper flavor
For Serving
  • Grated Parmigiano-Reggiano
  • Chopped parsley
  • Optional: browned butter and crisp sage leaves for drizzling

Method
 

Prepare the Bread Base
  1. Cube stale bread and place it in a large bowl.
  2. Pour in warm milk and toss until every piece is moistened but not soggy.
  3. Let it sit for 10–15 minutes to absorb evenly.
Sauté Aromatics
  1. Heat butter with a little olive oil in a skillet.
  2. Add the chopped onion and cook until soft and golden.
  3. Stir in the diced speck or pancetta and cook until fragrant and lightly browned.
  4. Remove from heat and let cool slightly.
Mix and Adjust
  1. Add the sautéed onion and pork to the soaked bread.
  2. Mix in the eggs, Parmigiano, parsley, nutmeg, salt, and pepper.
  3. Stir gently with your hands or a spoon until well combined.
  4. If the mixture feels too wet, add a spoon or two of breadcrumbs; if too dry, add a splash of milk.
  5. Let rest for 10 minutes.
Shape and Test
  1. With damp hands, roll a small test ball about the size of a golf ball.
  2. Gently poach it in simmering broth for 5 minutes to test consistency.
  3. Adjust the mixture if needed—add more crumbs if it falls apart, or milk if too dense.
  4. Shape the remaining mixture into equal-sized balls (1.5–2 inches).
Poach Gently
  1. Bring the chicken broth to a gentle simmer (not a rolling boil).
  2. Carefully drop the dumplings in and cook for about 12–15 minutes.
  3. They’re done when they float and spring back lightly when touched.
Serve and Garnish
  1. Serve 2–3 dumplings per bowl with hot broth.
  2. Sprinkle with Parmigiano and parsley.
  3. For a richer version, drizzle browned butter and crispy sage leaves on top.

Notes

  • Use very stale bread — fresh bread can turn gummy when soaked.
  • Simmer, don’t boil. A gentle simmer keeps dumplings soft and intact.
  • Make ahead: You can shape and refrigerate dumplings up to a day before cooking.
  • Storage: Cooked dumplings last 3–4 days in the fridge. Reheat gently in broth or with butter.
  • Vegetarian version: Replace speck with mushrooms and use vegetable broth.