6 or 8 cups of dried breadcrumbs. (cut a few loaves of wheat or white bread into small squares and lay out on cookie sheets to dry.)

One cup ground cooked ham (any kind you wish)
3/4 cup ground salami. (Cotto is used by the submitter but the old fashioned version used real hard salami)
1 cup ground onion
2 beaten eggs
2 or 3 T. of flour
season with parsley, salt, pepper and other preferred spices
2 large cans Swanson or other chicken broth or real broth made with your own chicken. If you use real, strain it.
1 small can of chicken broth for wetting bread crumbs

To Prepare:
Heat broth in large pan and add a cup or so of water to thin a little. Meanwhile, mix breadcrumbs in a large bowl with chicken broth. Add ham, salami, onion, egg and spices. Be patient when wetting crumbs, as it takes a while to know just how soft the bread will be, so put in a little at a time. If you need more wet, use a little water to finish. The main thing is do not get them too soft! If they are too soft, they will fall apart when you put them into the broth to cook.

Once you figure it out these are a snap to make. Only get it as soft as it takes to mold a dumpling that will stick together fairly well. Add a little sprinkle of flour to help stick together, but not too much. (you don't want it really sticky). Wait for awhile so water and broth can do its job to wet the crumbs. When it sticks together pretty well, make balls about the size of a medium orange. Put a little flour in a flat plate. Roll each ball in flour to keep from sticking to your hands and it helps them stick together as well.

When you think you have it right drop one ball into the broth and simmer for 10 minutes or so. If it comes to the top in a whole ball you have it right!

Then add the rest of the dumplings and simmer, but do not hard boil, for about 15 minutes or so. Better when let set for an hour or so. Actually they are much better the next day. Just reheat in microwave or in a pan slowly simmer.

You will love these dumplings! Enjoy!