Chicken Soup With Butter Dumplings

Photo: flickr user stu_spivack

Ingredients

4 tablespoons (½ stick) butter, softened

1/2 cup flour

1/4 cup minced fresh parsley leaves

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.

Drop the batter by the teaspoonful into the simmering broth.

Cook until set and cooked through (about 10 minutes)

Adapted from "How to Cook Everything"

4.0 servings

Wednesday, December 2, 2009 - 12:59am