In a bowl, stir a little milk or cream into the ground meat. Then add the egg, seasonings, and as much breadcrumbs as is needed to make the mixture firm but still pliable. Form into small dumplings and cook in simmering salted water. The dumplings must not boil. Serve in hot beef broth. Serves 4. From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
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|Serving Size: 1 Serving (86g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 31 (17%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 52.9mg||16 %|
|Sodium 325mg||11 %|
|Potassium 100.6mg||3 %|
|Total Carbohydrate 30.4g||9 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 28.5g|
|Protein 7.2g||10 %|
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Calories per serving: 184
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