Classic German bread dumplings (semmelknoedel)

  • 3 c toasted breadcrumbs
  • 1 c milk (approx)
  • 2 beaten eggs
  • 2 t butter
  • ¼ c onion, minced
  • 2 t fresh chopped parsley (optional)
  • 1 t ground nutmeg
  • salt and pepper to taste

In a large bowl, mix ¾ milk with the bread crumbs then add more if necessary. Add the rest of the ingredients and make a smooth dough. Roll into golf ball-sized pieces, do not overwork. Drop into hot soup or broth and simmer until they float to the top.

Serves 2-4.