Semmel Knodel German Bread Balls

Pour warm milk over the bread cubes and let them soften without turning mushy.

Cook onion in butter until translucent, then fold it into the bread with parsley, eggs, nutmeg, salt, and pepper.

Add breadcrumbs only if the mixture feels too loose to shape.

Form firm balls with damp hands and poach them in gently simmering salted water.

Drain and serve with browned butter or light gravy.