Servings: 6
Time for preparing: 1 hour
INGREDIENTS:
white bread 500 g
milk 200 ml
chicken eggs 2 pcs.
parsley (bunch) 1 pc.
wheat flour 1.5 tbsp
bulb onions 1 pc.
butter 3 tbsp.
salt taste
ground black pepper taste
PREPARATION:
Cut the bread into small cubes. Pour in warm milk and leave for 15 minutes.
Peel the onion, chop finely and fry in oil until golden brown.
Wash the parsley, dry and chop finely. Mix together bread cubes, onions and herbs.
Beat eggs with a whisk and season to taste. Add bread mass and mix. If it turns out to be watery, add flour.
Use wet hands to mold balls with a diameter of 6 cm from the bread mass. Boil 2 liters of water in a large saucepan, add salt.
Gently dip the balls into the water and cook over low heat for 20 minutes. Get it out with a slotted spoon.
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