You can make dumplings with almost anything, even flour and water. But I strongly believe they ought to taste like something, and these do. Serve in any chicken soup.
Ingredients
6 cups of Chicken stock
6
cups of
Chicken stock
4 tablespoons of (1/2 stick) butter, softened
4
tablespoons of
(1/2 stick) butter, softened
2 Eggs
2
Eggs
1/2 cup of Flour
1/2
cup of
Flour
1/4 cup of Minced fresh parsley leaves
1/4
cup of
Minced fresh parsley leaves
1/4 cup of Minced or grated onion
1/4
cup of
Minced or grated onion
Salt and freshly ground black pepper to taste
Salt and freshly ground black pepper to taste
Preparation Instructions
Heat the stock in a large pot. Cream the butter in a bowl with the back of a fork, then beat in the eggs. Stir in the flour, parsley, onion, salt, and pepper, blending well. Add heated stock 1 tablespoon at a time, just until the batter is soft; do not make it too loose or the dumplings will fall apart.
Drop the batter by the scant teaspoonful into the simmering broth. Cook until set and cooked through, about 10 minutes, removing the dumplings as they are done. Serve immediately in the soup.
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