|1 cup||Finely chopped cooked chicken|
|1 tablespoon||Grated lemon rind|
|½ teaspoon||Ground nutmeg|
|2 tablespoons||Minced Italian parsley|
|Salt and freshly ground balck pepper|
|2 quarts||Chicken broth|
|Juice of 1/2 lemon|
Combine the chopped chicken, egg whites, lemon rind, nutmeg, parsley, salt, and pepper together in a bowl. Mix well and shape into 1½-inch dumplings. Roll the dumplings in the flour. In the meantime, bring the broth t a gentle boil, then add the lemon juice.
Add half the dumplings, spooning them in one at a time. Cover and simmer for 3 to 4 minutes. Remove the dumplings with a slotted spoon, place in a soup dish and keep warm while cooking the remaining dumplings. Serve 3 or 4 dumplings in a soup dish and cover with broth for each serving.
Yield: 4 servings.
[[ EAT RIGHT, EAT WELL--THE ITALIAN WAY; Edward Giobbi and Richard Wolff M.D.; Knopf; 1985
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