Cut the old bread rolls into small cubes; about half-inch pieces work best.

Heat a skillet and cook chopped Tyrolean bacon for 5-7 minutes until golden.

Add diced onions to the skillet and sauté until translucent and lightly browned, about 3-4 minutes.

Pour the bacon and onion mixture over the bread cubes in the mixing bowl.

Finely chop fresh parsley and add it to the bread mixture, folding gently.

Warm the milk slightly in a saucepan and pour it over the bread mixture.

Crack the eggs into the bowl, add salt, pepper, and nutmeg, then stir gently until combined.

Allow the mixture to rest for about 10 minutes at room temperature.

Wet your hands and shape the mixture into uniform balls, about the size of a golf ball.

Bring a large pot of water to a gentle boil, then reduce to a simmer and add dumplings.

Cook dumplings for about 15 minutes, until they float to the surface.

Using a slotted spoon, gently remove dumplings and let them drain before serving.