Canederli: An Italian Matzo Ball?

Well... Almost.  Canederli are bread dumplings found in the north-east of Italy (Trentino-Alto Adige, Friuli, and part of the Veneto), typically served in beef broth, dry or with a sauce. They are made using stale bread, milk, onions, parsley, eggs and a little flour. Often they are stuffed with speck (a smoked prosciutto), cheese, mushrooms or pancetta. You can also serve them as a side with sausages.

Stuffed with cheese

Topped with speck

Canederli with Speck
Ingredients
1/2 pound of stale bread
2 eggs, beaten
6 ounces diced Speck
1 medium onion, diced
6 cups milk
fresh parsley
4 tablespoons butter, softened
1 tablespoon flour
pinch nutmeg
Pinch salt

Instructions

• Put the pieces of stale bread in a large bowl and soften them with some milk.  When completely soft, wring out excess milk. 
• Add the diced speck and then some salt, the butter, parsley and the onion. 
• Season with some nutmeg and salt.
• Mix with two eggs and stir thoroughly adding some flour if necessary.  Cover and leave to rest for 20 minutes in the refrigerator.
• Forms 2" balls from the mixture and boil them in salted hot water for 15 minutes or until they float to the top.
• Serve hot in a bowl with broth, tomato sauce. Top with grated Parmigiano Reggiano or Asiago.