Knoedel

Finely dice the onions and sauté them in a small pan over medium heat until they become soft and translucent, about 5 minutes. Set aside to cool slightly.

Wash the parsley thoroughly and finely chop the leaves, discarding the thick stems. Set the chopped parsley aside for later use.

In a large mixing bowl, combine the sautéed onions, chopped parsley, eggs, and a generous pinch of salt. Mix the ingredients together until they are well incorporated.

Gradually work the mixture into a cohesive dough, adding breadcrumbs or flour if needed to achieve a firm but pliable consistency that holds its shape when pressed.

With lightly dampened hands, shape the dough into smooth round balls approximately the size of a golf ball, pressing firmly to ensure they hold together.

Bring a large pot of salted water to a gentle simmer over medium heat. Carefully lower the Knoedel into the simmering water one at a time.

Cook the Knoedel in the simmering water, without boiling vigorously, until they float to the surface and are cooked through, about 15 to 20 minutes.

Remove the Knoedel with a slotted spoon, allow them to drain briefly, and serve immediately garnished with additional fresh parsley if desired.