Canederli in Beef Stock

A typical handmade pasta recipe from the north-east region of Italy, very easy to prepare, hearty and nutritious, perfect for a winter dinner…

Ingredients (for 2)

  • 1 cup bread crumbs
  • 4 slices speck (smoked prosciutto)
  • 4 cups beef stock
  • 1/2 cup milk
  • 4 tbsp wheat flour
  • 2 eggs
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp butter
  • 1/2 onion
  • salt


  • Take a large bowl and soak the bread crumbs (or better some left over dry bread coarsely chopped) in milk
  • Beat the eggs in a separate bowl and set them aside
  • Take a frying skillet and stir fry the finely sliced speck (Italian smoked prosciutto) and diced onion in hot butter until onion is translucent and speck is crisp
  • Pour the fried speck and onions into the bowl with the beaten eggs
  • Season with salt and pepper, stir in the parmesan cheese and pour the mixture in the bowl with the soaked bread
  • Stir well, add some wheat flour until the mixture becomes firm and solid, and let it rest for 15 minutes
  • Take a large sauce pan and bring beef stock to boil
  • Meanwhile, shape the mixture with your hands in balls and put them in a platter
  • Cook the shaped Canederli in the boiling stock until soft
  • Serve like a soup, with hot stock and Canederli!

Tips from the Chef

  • Bread crumbs in this Italian recipe are made from left over bread, coarsely chopped in cubes
  • Use as much flour as needed to dry the mixture so that it can be easily shaped into balls
  • Do not over cook the Canederli or they will tend to fall apart