Cut the bread into 1 cm cubes and place in a large mixing bowl. Warm the milk until just steaming, pour over the bread, toss, and let sit 10 minutes until softened.

Melt 28 g / 2 tbsp butter in a 26 cm / 10-inch skillet over medium heat. Add the onion and cook 3 minutes until soft. Add the speck and cook 4 to 5 minutes more until the fat renders and the edges turn golden.

Scrape the speck and onion mixture into the bowl with the soaked bread. Add the eggs, flour, chives, parsley, salt, pepper, and nutmeg.

Mix with your hands until the mixture holds together when pressed. It should feel tacky, not wet. Add another tablespoon of flour if it won't hold its shape.

Let the mixture rest 10 minutes. Wet your hands and shape into 8 to 10 oval dumplings, about 70 g each.

Bring the broth to a gentle simmer in a 24 cm / 9-inch soup pot, not a rolling boil. Lower the dumplings in with a slotted spoon.

Poach 15 to 18 minutes until the dumplings float and feel firm when pressed. Lift out with the slotted spoon and drain on a plate.

Wipe out the skillet and melt the remaining 30 g butter over medium-high heat. Pat the dumplings dry, then fry 3 to 4 minutes per side until a golden crust forms.

Serve warm in a shallow bowl with a ladle of the poaching broth, or alongside sauerkraut. Scatter extra chives on top.