Soak in milk the bread, cut into pieces, without reducing it to a pulp. Stale bread will need more milk than fresh bread. Add the chopped onion and parsley, the ham, eggs and salt. Use the flour to help you shape up some little balls (canederli), to then be cooked in boiling stock, for about 15 minutes. The consistency is essential, as it must not break up when it is dipped into the stock. Canederli are served as a soup with grated parmesan, but they can also be served on their own with sauerkraut or with a sauce made with fried butter and parmesan cheese poured on the top.