Ingredients
- 5 tbsp oil
- 2 onions, chopped
- 10 white bread rolls, cut into small cubes
- 4 eggs
- ~3 cups milk
- 1 bunch of parsley, washed and chopped
- ~7 tbsp flour
- 1 tbsp salt
- 1 pinch white pepper
Procedure
- Heat the oil in a skillet. Add the diced onions, and sauté until translucent. Remove from the heat.
- Combine the bread cubes and the cooked onions.
- Mix the eggs with the milk, and pour it over the bread and the onions. Mix to make a dough.
- Mix the parsley and flour into the dough. Season with salt and pepper.
- Form balls of the dough about the size of tennis balls.
- Boil the knoedel in salted water. After about 2 minutes, turn the temperature down to a lower setting and let them boil for another 10–15 minutes.