Egg Dumpling Soup
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 6 servings (1-3/4 quarts).
—Mary Lou Christman, Norwich, New York
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
-
1.
In a large saucepan, bring the broth, celery and parsley to a boil.
-
2.
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.
Nutrition Facts
1 cup: 101 calories, 3g fat (1g saturated fat), 71mg cholesterol, 1041mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 6g protein.
© 2024 RDA Enthusiast Brands, LLC