Boulettes de pain

Ingrédients

• 400 g stale white bread or white rolls (from the day before)
• 200 ml whole milk
• 2 eggs
• 1 medium onion, finely chopped
• 1 bunch fresh parsley, roughly chopped
• 1 tbsp butter
• Salt and pepper to taste
• Pinch of nutmeg
• 1 to 2 tbsp breadcrumbs (if needed)

Préparation

1. 1

   Cut the stale bread or white rolls into cubes of about 1 cm. Put them in a large mixing bowl.Heat the milk until it's just below boiling and pour it over the bread. Stir briefly and let soak for 15 minutes so the bread softens well.Heat a knob of butter in the frying pan over medium heat. Sauté the finely chopped onion until translucent in 4 to 5 minutes. Add the chopped parsley, stir briefly and remove the pan from the heat.Beat the eggs and add them, together with the onion-parsley mixture, to the soaked bread. Season with salt, pepper and a pinch of nutmeg.Mix everything well with your hands into a cohesive, slightly sticky dough. Add a tablespoon of breadcrumbs if the mixture feels too wet.Bring a large pot of well-salted water to a boil and then reduce the heat to medium so the water gently simmers.With wet hands, form 8 equal balls from the bread mixture. Press them firmly so they don't fall apart during cooking.Carefully lower the Knödel into the gently boiling water. Cook them for 20 minutes without a lid. They are done when they float to the surface and feel firm.Scoop the Knödel out with a slotted spoon and serve them immediately with mushroom sauce, braised meat or roasted vegetables.