Speck dumplings

Preparation:

Preparation: Soften the bread in boiling milk for 30 minutes. Brown the diced speck in melted butter, add the chopped onion and parsley, remove from the heat almost immediately and leave to cool. Mix squeezed bread, eggs, a pinch of salt, nutmeg and the speck, onion and parsley mixture. Form meatballs the size of tangerines and cook them in the broth for 15-20 minutes.