In a bowl, whisk eggs with water,add salt and baking soda and whisk again. Gradually add flour and mix with the wooden spoon ( dont ask me why wooden) to form thick but pourable batter. Using stock pot, bring water to a boil. Drop batter in boiling water by teaspoon. It is easy if you first dip it in cold water. Boil dumplings for about 10 minutes, drain and transfer into almost ready hot soup. Cook all together until soup is ready. Posted to JEWISH-FOOD digest by "Nina Geller"
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|Serving Size: 1 Serving (641g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 449 (57%)|
|Amt Per Serving||% DV|
|Total Fat 49.9g||67 %|
|Saturated Fat 15.5g||78 %|
|Monounsaturated Fat 19.1g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 2115mg||651 %|
|Sodium 1333.2mg||46 %|
|Potassium 692.6mg||18 %|
|Total Carbohydrate 19.1g||6 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 18.6g|
|Protein 65g||93 %|
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Calories per serving: 788
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