Semmelknödl

• 450g white bread or rolls from the day before (about 15.87 oz)
• 170ml milk (just less than 3/4 cups)
• 3 eggs
• salt and freshly ground pepper
• freshly grated nutmeg
• 1 dessert spoon fresh parsley leaves

1. Slice the bread or rolls into very thin slices. Place into a large bowl. Heat the milk until boiling and remove from heat. Beat the eggs and then mix with the milk, salt, pepper and pinch of nutmeg. Pour the egg and milk mixture over the stale bread. Cover and leave to rest for a few minutes.
2. Mix the parsley leaves into the egg and bread mixture and with damp hands form 8 dumplings out of the mixture. The dumplings should be firm in your hands and quite sticky so that they don’t fall apart in the boiling water. In a very large pan bring salted water to the boil. Place the dumplings in the scalding water and simmer for 15-20 minutes.

(Original recipe found here: http://www.tasty-german-recipe.com/German-bread-dumplings.html)