Chicken dumpling soup
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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