- 300 ml milk, lukewarm
- 300 g white bread
- 150 g speck (smoked ham), diced small
- 2 eggs
- 100 g onions, chopped small
- 3 tbsp white wheat flour (optional)
- 1 tbsp parsley, chopped
- 1 tsp black pepper
- 1 tsp rapeseed oil
- Nutmeg, large pinch
- Salt, pinch
Whisk eggs into the milk, add bread, combine and leave to rest for 30 minutes until the bread has absorbed all the liquid.
Sweat the speck cubes with chopped onions in a little oil, season with salt, pepper and nutmeg. Allow to cool slightly and add to the dumpling bread. Fold in the parsley and if using the flour.
Using a tablespoon and with moist hands, shape into small dumplings.
Cook dumplings in salted water for about 15 minutes.
Remove to a plate with a slotted spoon, drain and serve the dumplings in hot meat soup sprinkled with chives or simply as a side dish.