Canederli (Bread Dumplings) - cooking recipe

Ingredients

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

Preparation

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