Dirndl Kitchen

0 Soak the bread in barely warm milk and eggs for 30 minutes.
1 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.
2 Dust with flour, add in chopped parsley (I used about a handful, but you can use more or less depending on taste).
3 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 have bread chunks in the dough.
4 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.
5 Bring a large pot of salted water to a boil. Reduce heat to low. The water should stop simmering, but stay hot.
6 Add in the dumplings and soak for 15 minutes. Remove with a skimmer.
7 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.