Semmelknödel

Instructions

1. Cut the bread rolls into cubes and soak them in the warm milk. Let them soak up the liquid for 15 minutes.
2. Fry the finely chopped onion in the butter until translucent.
3. Add the onion, beaten eggs, parsley, salt, pepper and nutmeg to the soaked bread.
4. Mix and let rest for 10 minutes, then shape into balls the size of a fist.
5. Drop them into a large pot of salted, simmering water and poach for 15 minutes, covered, without boiling.
6. Drain them and roll them in melted butter and breadcrumbs before serving.