These dumplings are very similar to those in Austria and Germany, and are a spectacular way to use up little bits of this and that you have lying around. Serve in the broth of your choice, or with butter and caramelized onions.
Prep time: PT20M
Cook time: PT20M
Total time: PT40M
Rating
5 stars (17 reviews)
Keywords
canederli
Ingredients
4 ounces stale bread, crusts removed ((about 4 healthy slices))
Tear the bread into bits and put in a bowl with the milk. Squash it all down and let this soak while you chop onions, parsley and the meat.
While the bread is soaking, sauté the minced onion in the butter or olive oil until soft. It's OK if it browns a bit, but you don't need it caramelized. Remove it from the pan and put it into a large bowl to cool.
Have a large pot of simmering water ready, with enough salt to make it taste like the sea.
Squeeze out excess milk from the bread and add it to the bowl with the onions. Add the minced meat, parsley, cheese, nutmeg, pepper and salt. Mix well. Stir in the eggs and work this mixture well, like its a dough. If it's too wet, add flour 1 tablespoon at a time until it comes together like a proper dough you can roll balls out of.
Roll out round dumplings with your palms. Size is up to you, but I like to make them the size of a walnut in the shell; they expand a bit when cooking. Do this with all the dough, then gently put them in the simmering water.
The canaderli are done about a minute or two after they float to the top. Serve by giving everyone a few dumplings in a bowl, then pouring some rich broth over them. Chopped herbs like parsley, lovage, savory, or sage are nice here.
Nutitrion
Serving Size: 1 serving
Calories: 186 kcal
Carbohydrates: 12 g
Protein: 8 g
Fat: 12 g
Saturated Fat: 5 g
Trans Fat: 0.2 g
Cholesterol: 103 mg
Sodium: 460 mg
Sugar: 3 g
Unsaturated Fat: 6 g
Reviews
Michael Hilber on 2025-05-15 (5 stars): My Austrian grandparents made this and it sounds similar to what you describe. They came to this country in 1903 from an area called "Rameno" which I don't quite know what that is but there is a river by that name I think. So I always assumed it was an Austrian dish. My aunt was the one to always make it after the grandparents passed. I had it many times but only at my aunt's home.
Jeanne Mare Werle on 2024-02-26 (5 stars): Yum! Looking at the nettles version too!
Carole Wahler on 2023-01-12 (5 stars): I was amazed when I found this recipe on line! My family has been making a very similar recipe we call Canidoli for years! My ancesters came to the USA from the Tyrol/Dolomite mountain area of Italy in the early 1900's. Our version of this is to simmer a small beef chuck roast in water with onion and celery leaves for flavor. When the roast is done and cooled, we cut into little pieces. We soak stale bread in milk like you do, squeeze it out, then mix it in the beef along with pieces of salami, diced onion (we don't saute it first), diced celery, eggs, flour (if needed), and salt and pepper. We roll the dumplings a little bigger than a golf ball and cook them in the beef broth. I always wondered why other Italians never heard of this so I started looking it up on line and found it was more a German or Austrian (even Russian) dish. This is one of our family's favorite meals.
Pottsy on 2022-12-11 (5 stars): Another winner, as usual. Did with wifes stale sourdough and finely diced italian salami, served in a clear turkey broth. A-grade monday night stuff.
cheers.
Chans Woolery on 2022-12-08 (5 stars): Another awesome recipe. Whipped these up tonight with some venison stock I had laying around, and some prosciutto. It was absolutely delicious.
Ted Jones on 2022-12-08 (5 stars): Hank,
Will your German Bacon work here? It’s been smoked to 160F internal. It’s a staple around here like flour and salt, love the stuff.
Ted
