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This is an accompaniment that I made on numerous occasions: 19 December 2021, 5 February 2022 24 August 2024 and 11 September 2025. I've had great difficulties forming them into good, round balls. My latest attempt was on 5 April 2026.
The recipe uses one egg, which makes it impractical to make smaller quantities than specified. The quantity of liquid is critical, and I've had problems in the past. My “next time” values, of which I'm relatively confident, are:
| quantity | ingredient | step | ||
| 140 g | dried bread crusts and ends (very dry) | 1 | ||
| 150 g | milk | 1 | ||
| 100 g | onion | 2 | ||
| 18 g | lard | 2 | ||
| 1 | egg (68 g) | 3 | ||
| 20 g | parsley | 3 | ||
| 8 g | salt | 3 | ||
Divide the bread into small pieces, preferably in a blender, and soak in milk. I used dried bread ends and crusts, and that's what the quantity of milk is matched to:
Depending on the dryness less milk may be needed, or the subdivision might need to wait until it has soaked a bit. Put the bread through a mincer with a coarse cutter.
Put the onions through a blender and fry until translucent:
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Chop the parsley and mix bread, onions, salt, parsley and egg to a firm, uniform mixture.
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Form balls of 60 to 80 g and put gently into water that has boiled and is still at 100°:
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After 1 minute bring gently to a simmer and simmer for 20 minutes, then serve:
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The image shows a Knödel from 80 g of mass on the left and two from 60 g on the right. I haven't decided which is better.
The quantities of bread and milk are important. The mixture should be relatively stiff before adding the egg, which will make it more liquid. In case of problems, add breadcrumbs to the mixture.
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