Step 1

Cut the bread rolls into thin slices or into cubes. Place in a deep large bowl and pour warm milk over them. Press the bread with your fingers to hep it soak and let it sit, covered for about 15 minutes.

Step 2

While the bread rolls are soaking saute the diced onion in the butter, over medium heat, until soft.

Step 3

Add the sauteed onion, the two eggs, chopped parsley and seasoning to the bread. Mix and knead to form a pliable 'dough' like mixture. Form into peach sized balls (you should have enough for 8).

Step 4

Bring salted water to boil (about 5 quarts with 1/2 tbsp salt) and using a slotted spoon gently drop the dumplings into the water. Lower the heat to medium and simmer for 15 to 20 minutes (the dumplings will float to the top). Remove from the water with a slotted spoon and set onto a warm plate. Serve garnished with a bit of parsley.