Egg Dumpling Soup Recipe

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—Mary Lou Christman, Norwich, New York

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Egg Dumpling Soup Recipe
  • Prep/Total Time: 20 min.
  • Yield: 4-6 Servings
    •
10 10 20

Ingredients

  • 6 cups vegetable broth or chicken broth
  • 1 cup finely chopped celery
  • 3 tablespoons minced fresh parsley
  • 2 eggs
  • 2/3 cup all-purpose flour
  • 1 to 2 tablespoons milk
  • Pepper to taste

Directions

  • In a large saucepan, bring the broth, celery and parsley to a boil.
  • Meanwhile, in a small bowl, beat eggs. Beat in flour and enough milk to form a mixture the consistency of cake batter. Drop by teaspoonfuls into boiling broth. Reduce heat to medium-low; cover and simmer for 10-15 minutes or until dumplings are light and not gummy. Season with pepper. Yield: 4-6 servings (1-3/4 quarts).

Nutritional Facts 1 serving (1 cup) equals 101 calories, 3 g fat (1 g saturated fat), 71 mg cholesterol, 1,041 mg sodium, 15 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Egg Dumpling Soup in Country Woman March/April 1995, p35

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Egg Dumpling Soup

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(1-1) of 1 reviews

Reviewed on Sep. 17, 2011 by Bellinvoz

Followed as said, was good! could add chicken if desired but was good without. Quick-n-Easy Will be good on a cold winter evening...Will make again!

 
 

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