In a small frying pan sauté the onion with the butter. Add the speak and pancetta and sauté for a couple of minutes. When done place with the bread.
In a small bowl mix the eggs with the milk, add the parsley, salt, and pepper. Mix well. Add the mixture to the bread onion mix. Let it rest for 30 minutes to 1 hour to flavor thoroughly.
Add the flour to the mixture, mix well, and then prepare balls. Add some flour to your hands and roll in the cavity of your hands. If the bread mix is too soft add more flour, if too hard add a bit more milk.
Form small balls, 2 inches diameter, in the cavity of your hand and roll them lightly in the flour to barely cover.
Bring stock to a boil and then add the canederli. When they float to the surface, boil for another 10 minutes, then drain with a slotted spoon. Place 2-3 canederli in each serving bowl, and top with chicken stock.