Chicken Soup with Dumplings

Directions

In a large saucepan, melt the butter.

Add the onion and cook over moderate heat until softened, about 3 minutes.

Stir in 8 cups of the chicken stock and bring to a simmer.

Season with salt and white pepper to taste.

Meanwhile, in a medium saucepan, combine the remaining 1 cup stock with the thyme, nutmeg, ½ teaspoon salt and a pinch of white pepper.

Bring to a boil over high heat.

Remove from the heat and beat in the flour until thoroughly blended.

Let the mixture cool slightly, then beat in the eggs, one at a time.

Drop tablespoons of the dumpling mixture into the simmering soup and cook until the dumplings begin to firm, about 5 minutes.

Remove from the heat, cover the saucepan and set aside to steam the dumplings for 3 minutes before serving.