Ready in 20 minutes
Serve with thickened chicken broth for a great soup.
Heat the stock in a large pot. Cream the butter in a bowl with the back of a fork, then beat in the eggs. Stir in the flour, parsley, onion, salt and pepper, blending well. Add heated stock 1 tablespoon at a time just until the batter is soft; do not make it too loose or the dumplings will fall apart.
Drop batter by the scant teaspoonful into the simmering broth. Cook until set and cooked through, about 10 minutes, removing the dumplings as they are done. Serve immediately in the soup.
Can also substitute dill for the parsley for different taste.
Pithecanthropus 4y agoOur variations included not adding the parsley and onion, and mixing 2:1 AP flour/corn meal for the flour. I love these! They're rich and buttery and the addition of the corn meal gave them a slight sweetness. Make sure you spoon in very small amounts because they grow quite a bit by the time they're done!
cecils02 6y agoThese were tasty and perfect in the soup. I think I'd make a more traditional soup next time with carrot and celery, more hearty. Very nice recipe
lisa222 7y ago[I posted this recipe.]