1 cup of milk
2 eggs, beaten
1 teaspoon of salt
1/3 cup of finely chopped onions
1 tablespoon of minced fresh parsley
3 quarts of salted water
Cut the bread into very think slices and add it to the milk. Stir in the eggs and the salt and allow the mixture it stand for 30 minutes.
Add the onion and the parsley and blend the mixture to an even consistence.
In a large, wide saucepan, bring the salted water to a boil; reduce the heat to simmer.
Shape the dumplings with wet hands to about the size of a small egg. (If the mixture is too soft, add some dry bread crumbs to it.)
Drop the shaped dumplings into the simmer water, being careful not to crowd them. Cover and simmer for 10 or 15 minutes.
Keep warm and serve with onion or tomato gravy.