Put a medium pan on gentle heat with the olive oil. Sauté the speck and the onion for a couple of minutes.
Boil the milk with the butter, the salt and the nutmeg, then sprinkle the semolina flour and simmer for 3 minutes stirring gently.
Add the bread into a large bowl, then blend in the speck, the onion mixture and the eggs, add the semolina, and the parsley. Season lightly with salt and pepper. The dough will be stiff and somewhat sticky. Shape the dough in small balls with wet hands, or a spoon. Keep on a lined tray in the fridge until ready to cook.
When ready to serve, bring the broth to a boil, taste for seasoning and turn to a simmer. Gently lower the speck canederli in to the broth and cook for a couple of minutes. Serve warm in soup bowls with a sprinkle of green onion.