Post by chief_cook2 on Apr 7, 2006 8:32:06 GMT -6
Butter Dumplings For Soup
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
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