This is an archive copy. For the new site, visit www.austriamission.com/

• 10 slices Vienna bread,
  2 days old
• 1/4 pound butter or margarine
• 1 small onion, minced
• 3 TBLS minced parsley
• 2 eggs

• 1 1/2 cups water
• 1/2 tsp basil
• 1 tsp salt
• 2 tsps baking powder
• 2 1/2 cups flour

Without removing crusts, cut bread into very small cubes. Melt butter in large skillet. Add onions and saute for a few minutes. Add bread, and saute until well-toasted and crisp. Empty into a large bowl. Add parsley and toss.

In a seperate bowl, beat eggs, water, basil, and salt together. Sift baking powder and flour; add to egg and beat well. Add bread and mix. Cover with plastic wrap and refridgerate 2-3 hours.

Roll with floured hands into golf-ball size balls. Place gently into simmering, salted water. Simmer 10-12 minutes. Serve with any chicken or meat dish, with gravy, or with stews. May also be served in clear beef or chicken broth. If desired, after draining, simmer a few minutes in gravy or stew.