SPECKKNADEL

Ingredients:

• ½ cup finely diced bacon (about 6 strips)
• 2 cups ½ inch bread cubes (day-old bread)
• 2 Tbsp. finely chopped onions
• ¼ cup milk
• 2 Tbsp. finely chopped parsley
• ½ cup all-purpose flour
• Salt to taste

Instructions:

1. In a skillet over medium heat, cook the bacon until lightly browned. Transfer to a paper towel to drain. Reserve 4 Tbsp. of the fat.
2. Heat the reserved fat in the skillet, add bread cubes, and toast until browned on all sides. Transfer to a mixing bowl.
3. Add more fat to the skillet, sauté onions until lightly colored, and add to the bread cubes.
4. Stir in milk and parsley. Sprinkle with flour and mix thoroughly. Let stand for 10 minutes to moisten.
5. Gently mix in the bacon. Shape the mixture into 1½-inch balls.
6. For broth: Boil dumplings in beef broth for 12-14 minutes. For gravy: Cook in salted water, drain, and serve with gravy.