Ingredients

• 1 1/2 cups warm milk
• 6 tablespoons chopped flat leaf parsley
• 3 eggs
• 5 ounces finely chopped bacon (aka speck or Tyrolean bacon, about 1 cup)
• 3 stale white dinner rolls, cut into 1/4 cubes (about 1/2 lb)
• 3 tablespoons butter
• 1 medium yellow onion, finely chopped
• 1/2 cup flour
• salt
• 8 cups beef broth

Instructions

1. Whisk together milk, 2 tablespoons of the parsley and eggs in a large bowl. Add bacon and bread; toss to combine. Let moisten for 30 minutes.

2. Heat butter in a skillet over medium heat. Add onions; cook until softened, 8-10 minutes. Transfer to bread mixture. Mix in flour and salt to taste.

3. Bring a large pot of salted water to a boil over medium-high heat. Using your hands, form bread mixture into 8 large dumplings. Drop into water; simmer until cooked through, about 20 minutes.

4. Meanwhile, bring broth to a boil in a large pot over high heat. Using a slotted spoon, divide dumplings between bowls, Ladle broth into bowls and garnish generously with remaining parsley.