Egg Dumpling Soup

Name: Egg Dumpling Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings (1-3/4 quarts)
Ingredients: 6 cups vegetable broth or chicken broth; 1 cup finely chopped celery; 3 tablespoons minced fresh parsley; 2 eggs; 2/3 cup all-purpose flour; 1 to 2 tablespoons milk; Pepper to taste

Total Time Prep/Total Time: 20 min.

Yield 6 servings (1-3/4 quarts)

Test Kitchen Approved

—Mary Lou Christman, Norwich, New York

Ingredients

6 cups vegetable broth or chicken broth
1 cup finely chopped celery
3 tablespoons minced fresh parsley
2 eggs
2/3 cup all-purpose flour
1 to 2 tablespoons milk
Pepper to taste

Directions

In a large saucepan, bring the broth, celery and parsley to a boil.
Meanwhile, in a small bowl, beat eggs. Beat in flour and enough milk to form a mixture the consistency of cake batter. Drop by teaspoonfuls into boiling broth. Reduce heat to medium-low; cover and simmer for 10-15 minutes or until dumplings are light and not gummy. Season with pepper.

Nutrition Facts

1 cup: 101 calories, 3g fat (1g saturated fat), 71mg cholesterol, 1041mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 6g protein.