Egg Dumpling Soup

Total Time

Prep/Total Time: 20 min.


6 servings (1-3/4 quarts)

Updated: Sep. 30, 2022
—Mary Lou Christman, Norwich, New York


  • 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


  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.