Parsley Dumplings

Prepared from old buns, milk and eggs, formed into balls, cooked in slightly salted water.

Ingredients:

20 pieces preferably day-old rolls 6 pcs eggs 1-2 bunches fresh parsley 1 dcl milk water salt

Procedure:

1. Place the diced rolls in a bowl, add the cold water rinsed and thoroughly drained, then the chopped parsley
2. Add the egg yolks and thick snow beaten from the egg whites, if the batter is too thick, dilute it with a little milk
3. With wet hands, form balls and place them in boiling, slightly salted water, cook for about 15 minutes, remove the cooked dumplings and let them drain thoroughly.