Directions

1. 1Cut the day-old bread rolls into small cubes and place in a large bowl.
2. 2Heat the milk until lukewarm and pour over the bread cubes. Let soak for about 10 minutes.
3. 3Dice the onion finely and sauté in butter until translucent. Let cool slightly.
4. 4Add the eggs, sautéed onions, chopped parsley, salt, and nutmeg to the soaked bread.
5. 5Mix everything together well with your hands until a uniform dumpling dough forms. Let rest for 10 minutes.
6. 6With wet hands, form dumplings about the size of a tennis ball.
7. 7Bring a large pot of salted water to a boil, then reduce to a simmer.
8. 8Carefully place the dumplings in the simmering water and cook for about 20 minutes. The dumplings should float to the surface.
9. 9Remove the dumplings with a slotted spoon and serve immediately.