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Egg Dumpling Soup

 Egg Dumpling Soup
—Mary Lou Christman, Norwich, New York
4-6 ServingsPrep/Total Time: 20 min.

Ingredients

  • 6 cups vegetable broth or chicken broth
  • 1 cup finely chopped celery
  • 3 tablespoons minced fresh parsley
  • 2 eggs
  • 2/3 cup King Arthur Unbleached 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.