Cut the bread rolls into cubes. Place them in a large bowl.

Heat the milk until it’s almost boiling. Pour over the bread cubes and mix well. Cover the bowl and let the bread mixture sit for 30 minutes. The bread should become soft and absorb the milk.

Meanwhile, finely chop the onion and sauté in butter until soft and golden brown.

Mix the soaked bread cubes with the eggs, sautéed onions, parsley, salt, and nutmeg. Knead the mixture well until it’s smooth and firm. If the dough is too wet, add breadcrumbs. If it’s too dry, add a splash of milk.

Bring a large pot of salted water to a boil. Then reduce the heat so the water is simmering gently but not boiling.

Wet your hands and form the dough into balls, about the size of your palm.

Carefully place the dumplings into the pot and let them cook for about 20 minutes. They should not be boiling, just simmering gently.

Once the dumplings rise to the surface and start to turn slightly, use a slotted spoon to remove them from the water.

Serve them immediately.