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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 chicken stock
• 4 tablespoons (1/2 stick) butter, softened
• 2 eggs
• 1/2 cup flour
• 1/4 cup minced fresh parsley leaves
• 1/4 cup minced or grated onion
• Salt and freshly ground black pepper to taste

Preparation

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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Source: How to Cook Everything