Almond Dumplings(For Soup)
Low Fat, Low in Saturated Fat, Trans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
separated |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | teaspoon |
parsley leaves
chopped |
|
| 6 | each |
almonds
minced |
*
|
| ½ | teaspoon |
baking powder
|
|
| 1 | x |
all-purpose flour
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
separated |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2.5 | ml |
parsley leaves
chopped |
|
| 6 | each |
almonds
minced |
*
|
| 2.5 | ml |
baking powder
|
|
| 1 | x |
all-purpose flour
|
*
|
Directions
Beat egg yolks very light.
Add salt, pepper, parsley, almonds, baking powder, and enough flour to make a VERY stiff batter.
Add beaten egg whites.
Test a teaspoonful in boiling water - if it boils apart, add more flour.
Drop from teaspoon into boiling soup 10 minutes before serving.
