Bring milk to a boil. Cut rolls into small cubes, place into a bowl and pour hot milk over. Cover and let stand for about 30 minutes.
Peel and finely chop shallot. Rinse parsley, shake dry, pluck off leaves and chop finely. Heat butter in a pan and saute shallot for a few minutes, add half of chopped parsley and saute briefly. Combine with bread slices and mix well. Add an egg and knead well into a smooth dough. Season with salt, pepper and nutmeg. If dough is too soft, add some breadcrumbs.
With wet hands, make small dumplings out of the mixture and set side by side on a wooden board.
Cook in boiling salted water for about 20 minutes on medium heat or until done.
Remove with a slotted spoon and arrange on plates. Sprinkle with remaining parsley and serve with meat sauce, if desired.