Dice the bacon very small and fry in a saucepan until crispy. Add milk and butter and heat. Dissolve the processed cheese corner in it. Add semolina and stir with a wooden spoon until the mixture loosens from the bottom of the pot. Stir in 1 egg and remove the pan from the stove. Let cool down for about 10 minutes.
In the meantime, chop the parsley very finely and add to the cooled mass together with the second egg. Season with pepper and nutmeg.
Cut off small cams with 2 teaspoons (they will double the size) and place in boiling salted water or, better still, in boiling meat broth. Do not boil or they will disintegrate.
Let it steep for about 10 minutes and either let it cool down on a tray and freeze or add it directly to the hot soup and serve immediately.
The dumplings can also be stored in the refrigerator covered with meat stock for up to 3 days.
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