Kanettles

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Ingredients

6 slices thick bacon
1.5 cup ham, chopped
1 cup hard salami, chopped
1 loaf white bread
1 medium onion, diced
2 Tbsp. parsley, dried
6 whole eggs, beaten
1 tsp. salt
1 tsp. pepper
0 as needed flour
3 quarts beef broth
0 as needed chedder cheese, shredded

Directions

Cook bacon in a frying pan and place on a plate lined with paper towel to
soak up remaining grease. Once cooled, coarsely chop. Heat a large
skillet over medium heat. Add ham, salami and bacon. Saute for about 5
minutes. Place in large mixing bowl to cool.
Cut bread into half inch squares and add to cooled meat mixture. Add
parsley, salt and pepper, onion and eggs. Combine and add flour one
tablespoon at a time until mixture just holds together.
Roll into golf ball sized balls and place on cookie sheet and freeze.
In a large stock pot bring the beef broth to a boil. You can make your
own beef broth by browning 4-6 beef short ribs in a stock pot over medium
high heat. Once browned, add 4 quarts of water, 2 carrots (quatered), 1
small onion (quartered), 3 -5 bay leaves and some garlic cloves. Add salt
and pepper to taste. Boil slowly for at least 1 hour and strain before
adding kanettles. Or, you can used canned broth. Once the broth has come
to a boil, add the frozen kanettles and cover. Reduce heat to medium low
and gently boil for 15 - 20 minutes. Serve 3 balls per person with broth
and garnished with shredded chedder cheese.
Note: The dumplings can be made, frozen and then stored in zip lock bags
for future use.