Cut stale Kaiser rolls into ½-inch cubes and place them in a large mixing bowl.

In a skillet, cook diced thick-cut bacon until crispy, about 5-7 minutes, then add diced onions and cook until soft.

Warm the milk in a saucepan over low heat until hot but not boiling.

Melt the butter in a separate saucepan, adding chopped parsley, salt, and pepper.

Mix the sautéed bacon and onions into the bowl with bread cubes, then add warm milk, beaten eggs, and melted butter.

Cover the bowl and let the dough rest for about 15 minutes.

Wet your hands and shape the dough into balls about 2 inches in diameter.

In a large pot, bring beef broth and water to a gentle simmer, then drop in the dumplings and cook for 15-20 minutes.