Rye Bread Semmelknödel
Ingredients
- 375-400 g rye bread
- 300 ml Milk, warmed but not to boiling
- 1 onion or 2 leeks, finely chopped
- 200 g bacon (optional, I usually don't use it), cut into small cubes
- Handful Parsley, chopped
- 1/2 tsp nutmeg
- to taste Salt & pepper
- 2 eggs
- 1/2 cup breadcrumbs or more as needed
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