Klossel Suppe (Dumpling Soup)
Yield
1 batchPrep
15 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | teaspoons |
butter
or vegetable shortening |
|
| 2 | large |
eggs
separated |
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
parsley leaves
minced |
|
| ¼ | teaspoon |
nutmeg
|
|
| 1 ⅛ | cups |
bread crumbs
or coffee cake crumbs |
|
| 1 | quart |
beef stock
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | ml |
butter
or vegetable shortening |
|
| 2 | large |
eggs
separated |
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
parsley leaves
minced |
|
| 1.3 | ml |
nutmeg
|
|
| 266 | ml |
bread crumbs
or coffee cake crumbs |
|
| 0.9 | l |
beef stock
|
*
|
Directions
Cream the butter, add egg yolks, salt, parsley, and nutmeg and mix well.
Add the crumbs and beaten egg whites.
With hands dipped in flour, roll dough into little balls the size of a walnut.
Cook slowly, uncovered, in beef broth for 10 minutes.
May also be cooked in pea or rice soup.
