Recipe by: Food and Wine 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, 1/2 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. Posted to bbq-digest by Kit Anderson
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|Serving Size: 1 Serving (5044g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1133 (38%)|
|Amt Per Serving||% DV|
|Total Fat 125.9g||168 %|
|Saturated Fat 44.2g||221 %|
|Monounsaturated Fat 50.3g|
|Polyunsanturated Fat 17.4g|
|Cholesterol 2305.6mg||709 %|
|Sodium 8631.6mg||298 %|
|Potassium 5476.1mg||144 %|
|Total Carbohydrate 256g||75 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 251.3g|
|Protein 185.2g||265 %|
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Calories per serving: 2946
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