2 Eggs 1/2 cup All-purpose flour 6 tbsp. Butter; room temperature 1/2 tsp. Salt 1/4 tsp. Nutmeg 2 quarts of beef or chicken broth
In a medium bowl, beat the eggs. Add the flour and mix. Into the flour mixture beat the butter, salt, and nutmeg to make a smooth batter. 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. Yield: 6 Servings
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