In a large mixing bowl, whisk together flour, parsley, and nutmeg.
In a separate bowl, lightly beat eggs.
Alternate between stirring in beaten eggs and milk to the flour mixture until you have a smooth batter. Let the batter rest for 30 minutes at room temperature.
Meanwhile bring a pot of salted water to a boil.
Pour spaetzle dough through a spaetzle maker or colander directly into the boiling water so that small, elongated drops fall in.
Boil until spaetzle rises to the top. Use a slotted spoon to remove spaetzle from water.
Melt butter in a skillet over medium heat. Place drained spaetzle directly into butter and fry 2 to 3 minutes. Serve hot and garnish with more minced parsley.