German Bacon Dumplings (Speckknödel)

In the meantime, small dice the bacon and sauté with the small diced onion over medium high heat. Season to taste with salt, pepper and nutmeg, allow to cool for a bit, and add to the soaked bread.

Dust with flour, add in chopped parsley (I used about a handful, but you can use more or less depending on taste).

Using your hands, combine until you have a thick kneadable, slightly sticky dough consistency. You don't want your dough to be too wet, so you may need to add a little more flour. There will still be some bread chunks in the dough and that is actually okay and desired.

Shape small bread dumplings by hand. It helps to have a bowl of water closeby to keep your hands wet, so the dough doesn't stick as much.

Bring a large pot of salted water to a boil. Reduce heat to low. The water should stop simmering, but stay hot.

Add in the dumplings and soak for 15 minutes. Remove with a skimmer.

Serve in hot beef broth with cut up chives, leeks or both or as a side with your favorite roast, German pork goulash, beef rouladen or cabbage rouladen or a German roast.