Summary

Ingredients

• 600 g rolls or white bread from the day before
• 200 g bacon, South Tyrolean (smoked belly is better)
• 1 onion (s), finely chopped
• 2 tablespoon butter
• 4 egg (s)
• 500 ml milk
• 4 tablespoon flour
• 2 tablespoon parsley, chopped
• 3 liters meat broth
• 1 bunch chives, chopped

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Instructions

1. We melt the butter in a pan and let the onion, which we have finely chopped, fry very slowly in it until it is really brown.
2. We cut the rolls or the white bread and the bacon into small cubes and put everything in a large bowl. Now add the remaining ingredients and everything is mixed well. As soon as the onions are brown, add them along with the butter and mix them again. Let this mass rest for about 20 minutes.
3. Then form dumplings the size of a tennis ball with wet hands and simmer them in the meat stock over a low fire for about 20 minutes. Arrange with the broth on plates, sprinkle with chives and serve.