Summary

Ingredients

• 10 rolls, old one
• 0.5 liter ½ milk, (lukewarm)
• 1 onion (s)
• 1 bunch parsley
• 2 egg (s), (size M)
• Salt and pepper, freshly ground
• 2 tablespoon olive oil
• possibly breadcrumbs

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Instructions

1. Soak the rolls in the lukewarm milk in a large bowl and allow to swell well. At least 15 to 20 minutes, in the meantime finely chop the onion and parsley. Sauté the onion in olive oil and when it is translucent, add the parsley and sauté briefly, leave to cool. Add the two eggs to the bowl with the soaked rolls, season everything with salt and pepper (if you like, some freshly grated nutmeg). Then work everything into a firm dough. If the dough is too thin, add some breadcrumbs.
2. Shape dumplings with wet hands.
3. Let the dumplings stand in very gently boiling salted water for about 20 minutes.