For the broth
Wash and cut the vegetables into chunks.
Combine the vegetables and the beef in a large pan, add oil and spices to taste.
Add the water and let it boil over medium-high heat for about 2 hours until the stock is reduced by about half.
Continue the process for an hour or so keeping the flame low.
Foam the broth, or eliminate the fat that will rise to the surface.
Filter the broth dividing it from meat and vegetables.
Pour the broth back into the pan and leave aside.
For the Canederli
Cut the bread into small cubes. Beat the eggs with salt, pepper and milk.
Pour the mixture over the bread, mixing it well and leave it to stand for half an hour.
Separately, cut the fillet salami into cubes, put it in a saucepan with half chopped onion and let it stew on a low flame for 10 minutes to bring out its full flavor.
Add the fillet salami to the amalgam of bread, add the flour and the chives.
Stir well and allow to rest for another 15 minutes. Form the balls with the mixture and in the meantime bring the broth to a boil.
Once completed, cook them in the broth for 5 or 6 minutes.