Speck and Sauerkraut Knödel in Caraway-Infused Broth

**Prepare the Knödel Dough:** In a large bowl, soak the diced bread in warm milk for about 15 minutes, until softened. Squeeze out any excess milk.

In a separate frying pan melt 1 tablespoon butter on a medium heat. Sauté onion until translucent and slightly softened. Mix together with sauerkraut and speck.

Add the sauteed onion, sauerkraut, and speck mixture to the soaked bread. Add the egg, flour, parsley, salt, and pepper. Mix well until a dough forms. If the dough is too wet, add a little more flour. If it's too dry, add a little more milk.

Cover the bowl and let the dough rest for 30 minutes.

**Prepare the Caraway-Infused Broth:** In a large pot, heat the olive oil over medium heat. Add the caraway seeds and bay leaf, and cook for 1-2 minutes until fragrant.

Add the vegetable broth, diced potato, and diced carrot to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes and carrots are tender.

**Form and Cook the Knödel:** Bring a large pot of salted water to a simmer.

With slightly wet hands, form the dumpling dough into small, round balls (about 1.5-2 inches in diameter).

Gently drop the knödel into the simmering water. Do not overcrowd the pot; cook in batches if necessary.

Simmer the knödel for about 15-20 minutes, or until they float to the surface and are cooked through. To check for doneness, cut one open; it should not be doughy inside.

**Assemble and Serve:** Using a slotted spoon, carefully remove the cooked knödel from the water and add them to the caraway-infused broth.

Ladle the Speck and Sauerkraut Knödel in Caraway-Infused Broth into bowls and serve hot. Garnish with extra fresh parsley, if desired.