Knödel

Method

Place the bread cubes in a large bowl and pour the warm milk over them, stirring gently to combine. Let soak for 15 minutes until the bread has absorbed most of the liquid. In a separate bowl, whisk together the eggs, flour, parsley, salt, pepper, and nutmeg, then fold this mixture into the bread mixture until well combined. Let the mixture rest for 10 minutes to allow the flour to hydrate fully. Bring a large pot of salted water to a gentle simmer. Using damp hands, shape the mixture into 8 balls about the size of golf balls, and carefully slide them into the simmering water. Cook for approximately 15-20 minutes until they float to the surface and then for a further 2-3 minutes. Remove with a slotted spoon and serve immediately with melted butter and crispy breadcrumbs, or alongside a stew or sauerbraten.