Chicken Dumpling Soup
chopped and cooked
Combine the chopped chicken, egg whites, lemon rind, nutmeg, parsley, salt, and pepper together in a bowl.
Mix well and shape into 1½-inch dumplings.
Roll the dumplings in the flour. In the meantime, bring the broth teaspoon a gentle boil, then add the lemon juice.
Add half the dumplings, spooning them in one at a time.
Cover and simmer for 3 to 4 minutes.
Remove the dumplings with a slotted spoon, place in a soup dish and keep warm while cooking the remaining dumplings.
Serve 3 or 4 dumplings in a soup dish and cover with broth for each serving.