Chicken dumpling soup

Yield: 4 servings

Measure Ingredient
1 cup Finely chopped cooked chicken
2 Egg whites
1 tablespoon Grated lemon rind
½ teaspoon Ground nutmeg
2 tablespoons Minced Italian parsley
Salt and freshly ground balck pepper
Flour
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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