Yield: 6 Servings
|½ cup||All-purpose flour|
|6 tablespoons||Butter; room temp|
|2 quarts||Beef or chicken broth|
1. In a medium bowl, beat the eggs. Add the flour and mix.
2. Into the flour mixture beat the butter, salt, and nutmeg to make a smooth batter.
3. Bring the soup to a boil. Drop half-teaspoonfuls of the batter into the gently boiling soup. Cook 6 to 7 minutes. Serve dumplings in the soup.
Source: "The Dumpling Cookbook" by Maria Polushkin