Dice the buns. Finely dice the bacon. Peel and chop onion. Wash parsley, shake dry and chop finely.
Heat butter in a frying pan. Fry the bacon until crispy. Take out 1 tbsp. bacon, add onion and fry. Add parsley to the rolls, except for 1 tbsp.
Whisk egg and milk, season with pepper and a little salt and pour over the rolls. Dust with flour and knead everything well with your hands. Let it rest for about 30 minutes.
Clean or peel and wash the vegetables and cut them into fine strips or sticks.
Knead the dumpling dough well once again. Form approx. 12 dumplings with moistened hands. Put them into boiling salted water and let them simmer at low heat for 12-15 minutes.
1 1⁄4 Bring l water to the boil and stir in the stock. Simmer vegetables and 1 tbsp. bacon covered in it for about 5 minutes. Season to taste with salt and pepper. Lift out dumplings with a skimmer and drain.
Serve with the broth in four deep plates. Sprinkle with the rest of the parsley.