Total Calories: 419
1 Prepare the broth, if necessary. Then, in a large bowl, soak the bread in the milk for 30 minutes, stirring occasionally. The bread should begin to crumble.
2 In a small skillet, melt the butter over medium heat. Add the onion and cook, stirring often, until golden, about 10 minutes.
3 Scrape the contents of the skillet onto the bread. Add the meat, eggs, chives or parsley, and salt and pepper to taste. Stir in enough of the flour, a little bit at a time, so that the mixture just holds its shape. Let stand 10 minutes.
4 Moisten your hands with cool water. Scoop up about 1/4 cup of the mixture and shape it into a ball. Roll the ball in flour. Place the dumpling on a piece of wax paper. Repeat with the remaining mixture.
5 Bring a large pot of water to a boil. Reduce the heat so that the water is just simmering. Carefully drop in half of the dumplings, or just enough so that the pot is not crowded. Cook 10 to 15 minutes or until the dumplings are cooked through. With a slotted spoon, transfer the dumplings to a plate. Cook the remaining dumplings in the same way.
6 When ready to serve the soup, heat the broth to simmering. Add the dumplings and cook gently for 5 minutes or until heated through. Serve the dumplings in the broth with the grated cheese.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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