Prep your ingredients! The bread should be a day or two old, as you want something tough with almost no moisture. We can optionally dry it out in the oven (see step 3)

Cut up the bread into small cubes. If it's still moist, let's dry it out in the oven.

Preheat oven to 325°F/160°C. Layout the bread pieces on a baking tray or sheet and bake for 8-10 minutes or until slightly dry.

Meanwhile, sauté the onion in a little butter or oil until soft and translucent. Remove the onions and warm up 160 ml (2/3 cup) milk in the same pan.

Add the dried out bread, sautéed onions, 1 egg, 1/4 cup chopped parsley, 1/4 tsp nutmeg, 3 Tbsp flour and some salt and pepper to a mixing bowl.

Pour in the warm milk and mix well with your hands. If it seems a bit dry, add another tablespoon or two milk.

Let the mixture soak for 15 minutes. Test to see if the mixture holds together when forming a ball. If not, mix in a tablespoon or two of flour until it does.

Wet your hands with cold water (it keeps the mix from sticking to them!), and form about 6 large bread balls.

Bring a large pot of water to a boil, add some salt, and carefully add the semmelknödel to the pot. Make sure the boil isn't too vigorous or they might fall apart.

Cook for about 15 minutes until firmed up. Remove finished semmelknödel from water and let drain over paper towel.

Serve into bowls and pour over some gravy, creamy mushroom sauce, or other thick sauce.