Canederli Soup


10 ounces day-old bread, preferably Italian
1 tablespoon unsalted butter
2 ounces diced Speck ham or regular ham
4 ounces pancetta
3 eggs
1 cup whole milk
2 tablespoons Italian parsley, chopped
½ small yellow onion, peeled and chopped into small pieces
salt and pepper to taste
4 cups chicken stock
grated parmesan cheese (optional)


Cut the bread in small cubes and place in a bowl.
In a small frying pan sauté the onion with the butter. Add the speak and pancetta and sauté for a couple of minutes. When done place with the bread.
In a small bowl mix the eggs with the milk, add the parsley, salt, and pepper. Mix well. Add the mixture to the bread onion mix. Let it rest for 30 minutes to 1 hour to flavor thoroughly.
Add the flour to the mixture, mix well, and then prepare balls. Add some flour to your hands and roll in the cavity of your hands. If the bread mix is too soft add more flour, if too hard add a bit more milk.
Form small balls, 2 inches diameter, in the cavity of your hand and roll them lightly in the flour to barely cover.
Bring stock to a boil and then add the canederli. When they float to the surface, boil for another 10 minutes, then drain with a slotted spoon.
Place 2-3 canederli in each serving bowl, and top with chicken stock.


Canederli soup is bringing me back to Bolzano. I have always been in love with this wonderful town in the most northern part of Italy, Bolzano, located in the Alto Adige region. The city is located and surrounded by the Dolomites Mountains. The panoramic views are just breathtaking.  Growing up, we were very fortunate to have an aunt that lived there. Her apartment was facing Piazza Della Vittoria and from almost every room we had a beautiful view of the mountains.

I have fond memories of the food in this region as well.  Canederli soup is part of those fond memories. A mix of bread and speck. A very easy and super delicious recipe.




Thursday, January 28, 2021 - 1:45pm


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