1. Slice hard rolls thinly and place in a large bowl; set aside to dry overnight. 2. Add the water to the chicken, season to taste and cook slowly for several hours. 3. An hour or so before serving time, make soup balls as follows: 4. Soak bread in warm milk. Bread should be moist, but not soggy. 5. If using, fry onion and bacon in butter until onion is tender (If not using skip to step 7). 6. Stir onion and bacon into moist bread. 7. Add parsley flakes, eggs, salt and pepper to bread. 8. Stir to combine all ingredients. 9. Shape into large dumplings. 10. Drop into boiling soup. 11. Simmer uncovered, for 20 minutes, or until dumplings rise to surface. ---------------------------------------------------------------------------
Nutrition
Ingredients
