- 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.