Egg-Dough Drop Soup
Yield
4 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | ounces |
bread crumbs
|
|
| 2 | large |
eggs
|
|
| 3 ½ | tablespoons |
butter
|
|
| 1 | pinch |
salt
|
*
|
| 1 | tablespoon |
nutmeg
ground |
|
| 1 | x |
beef stock
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 101.2 | ml/g |
bread crumbs
|
|
| 2 | large |
eggs
|
|
| 53 | ml |
butter
|
|
| 1 | pinch |
salt
|
*
|
| 15 | ml |
nutmeg
ground |
|
| 1 | x |
beef stock
|
*
|
Directions
Melt the butter in a soup pot, then add the breadcrumbs, eggs, salt, and nutmeg.
Stir well. Slowly add the required amount of warm broth, and keep stirring until the mixture comes to a boil.
Adjust seasoning and serve immediately.
