Canederli (Bread Dumplings)

• 150 g day-old bread (try it with rye!, about 5 ounces)
• 1/2 onion, chopped fine
• 1 tablespoon butter
• 2 tablespoons flour
• 80 g speck, chopped fine (or prosciutto or ham, about 3 ounces)
• 2 eggs
• 100 ml milk (about 1/2 cup) or 100 ml water (about 1/2 cup)
• 1 tablespoon parsley, chopped fine
• salt and pepper, to taste

1. Cut the bread in fine cubes and place in a mixing bowl.
2. Saute the onion in the butter until tender. Mix with the bread.
3. Add the flour and the speck.
4. In a separate bowl blend the eggs, milk, parsley, salt and pepper; add to the bread, mixing well.
5. Let the mixture rest for 15 minutes. The mixture shouldn't be too wet; add flour as needed.
6. Form about 8 round dumplings.
7. Bring a pot of water to a gentle boil, add the canederli, and cook for 15-20 minutes with the cover askew.

bread, onion, butter, flour, speck, eggs, milk, parsley, salt

Taken from www.food.com/recipe/canederli-bread-dumplings-364082 (may not work)