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by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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Semmelknoedel are a German recipe, and my Mum used to make them when I lived at home many years ago.

Any leftovers can be served for breakfast the next day, by halving, dipping in egg, and frying, similar to French toast.

Preparation Time: 20 minutes plus 20 minutes standing time
Cooking Time: 10 minutes
Makes: 12 balls

600 g loaf white bread
2 cups whole milk
60 g butter, chopped
ΒΌ cup parsley, finely cut
1 shallot
1 egg, beaten slightly

Put the bread into a food processor to make them into coarse bread crumbs.

Put the milk in a bowl and add the breadcrumbs and soak for about 15 minutes.


Melt 40 g of the butter and add the shallot and cook for 3 minutes or until they are starting to go clear.

Add to the breadcrumb mixture and add the parsley.

Stir in the egg and add salt and pepper -this recipe DOES need the salt or it will be tasteless.


Cover the bowl and let it stand for about 20 minutes.

Boil a large amount of water in a big pan of salted water.

Meanwhile using wet hands, form the breadcrumb mixture into large balls (about 12) and carefully lower them into the boiling water.

Cook till they rise to the surface -this will take about 5 minutes. Using a slotted spoon, take them out.


Put the Semmelknoedel into a bowl with the remaining 20 g of butter.

Toss to combine with the butter, add a bit more salt and serve.


I served them with my Thai bite sized curry chicken pies.


I then had more for breakfast the next day, made as described above - I actually added a bit of jam to dip them in, and this was also nice.

I like this Recipe - 3
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