Yield: 6 Servings
Measure | Ingredient |
---|---|
2 \N | Eggs |
½ cup | All-purpose flour |
6 tablespoons | Butter; room temp |
½ teaspoon | Salt |
¼ teaspoon | Nutmeg |
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