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1
Preheat oven to 325 degrees.
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2
Arrange the bread slices on a baking sheet and bake until dry, about 30 minutes.
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3
Remove from the oven and cool enough to handle.
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4
Cut bread into large cubes and transfer to a large bowl.
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5
In a skillet, over medium-high heat, heat 1 tablespoon oil.
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6
Add the onion and garlic and cook, stirring, until lightly browned, about 2 minutes.
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7
Add the apple and cook, stirring, until somewhat soft, about 2 minutes more.
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8
Add 3 tablespoons of parsley and the milk and bring to a boil.
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9
Pour the boiling mixture over the bread, stir to combine and let sit for 30 minutes.
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10
Meanwhile, put the juniper berries and broth in a saucepan and bring to a boil.
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11
Remove from heat and set aside, covered, for 10 minutes.
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12
Strain broth and discard the juniper.
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13
Return broth to the saucepan.
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14
Season with salt and pepper to taste and set aside.
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15
Bring a large pot of salted water to a boil, then lower the heat to a simmer.
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16
Season the bread mixture with salt and pepper to taste and stir in the egg.
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17
Using wet hands, form the bread mixture into 8 firmly packed balls.
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18
Place flour on a plate.
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19
Roll the balls in the flour.
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20
Cook in the simmering water until firm, about 5 minutes.
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21
Using a slotted spoon, remove the dumplings from the water and divide among 4 soup bowls.
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22
Reheat the broth over high heat and pour it over them.
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23
Sprinkle with the remaining 1 tablespoon parsley and serve immediately.
