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I used this small round rye bread boule - about 380-400 g.
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Cut the bread up into small cubes.
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It needs to dry out so you can either leave it sit overnight in the open -or- you can put on a baking sheet and bake fro 10 minutes at 170C until dry.
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In a frying pan, briefly saute the onions until soft (and bacon if using).
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No need to brown.
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Set aside.
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In a large bowl, add the bread cubes and pour over warm milk.
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Mix well and let soak for 10-15 minutes.
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After the bread has soaked up all the milk, add the sauted onions, parsley, nutmeg, and salt & pepper to taste.
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Mix by mashing up with your hands.
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Add eggs and mix in with hands.
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Then add as much breadcrumbs as needed (1/2 cup~ish) to bring together dough so you can shape it into round balls without it falling apart.
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You can mix in bits of bacon if using too (i made half & half!)
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Form into 10-12 round dumplings by squeezing together the mixture with your hands.
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These were a little bigger than a golf ball.
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(if you have time, let them sit for 15-30 minutes to firm up).
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Bring a large pot of water to a gentle boil and gently slide in each knodel.
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Simmer on low heat for 20 minutes.
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Don't let the water boil strongly or else the knodel could fall apart.
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Drain and serve.
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Serve with creamy mushrooms sauce, meats with gravy/sauce, pan-fried sauerkraut, stews, etc...
