Drop Dumplings - Soup

A Grandma Pat special, these dumplings turn any pot of soup into a stick-to-your-ribs meal. The batter is barely a recipe at all: butter and egg creamed together, blended with flour and salt, then loosened with a splash of milk into a thick, soft drop batter.

The magic happens in the pot. Spoon the batter directly into simmering soup and the dumplings poach and steam at the same time, puffing into light, pillowy clouds in about ten minutes. Keep the soup at a gentle simmer, not a rolling boil, or the dumplings can break apart before they set.

Resist the urge to lift the lid while they cook. The trapped steam is what makes them rise and stay fluffy. They roughly double in size, so drop small spoonfuls with room to grow. Ladle them into a pot of chicken soup or any hearty broth and dinner sorts itself out.

Kitchen Tips

• Keep the soup at a gentle simmer. A hard boil tears the dumplings apart before they set.
• Do not lift the lid while they cook. The steam is what makes them puff and stay light.
• Drop small spoonfuls with space between them, since the dumplings nearly double as they cook.

Variations

• Stir chopped parsley, chives, or dill into the batter for herbed dumplings.
• Add a pinch of black pepper or a little grated parmesan for a savory edge.
• Spoon the batter over chicken stew or beef stew, not just soup.