Soup Dumplings

Do you want a little change for your chicken or turkey soups?  On those holidays when I serve broth-based soup, I sometimes substitute these dumplings for noodles.  So, I make a hearty chicken or turkey soup with celery, onions, diced carrots, and sometimes leeks.  And then I add plenty of these dumplings.   Even soup haters that leave the broth behind devour these dumplings.  

My mother guarded this recipe for years, and about ten or twelve years ago my sister copied me on it.  Mom made huge pots of soup for the first course because she cooked for up to twenty people during holidays, but I cut her recipe in half for this post.   It should work for a three or four litre sized pot of soup, but feel free to double up if you're cooking up a cauldron.

Soup with dumplings freezes nicely, so make enough for a couple of meals and freeze half for those days that you don't feel like cooking.   

And I'll post photos the next time I serve some from my freezer stash.

Now I hope that I don't get into too much trouble for passing this recipe along.   

Ingredients:

• 1 and 1/2 cups flour
• 1/4 cup butter
• 1 egg yolk
• parsley flakes
• bouillon cube and 1 cup of boiling water
• 1/4 teaspoon ground nutmeg

How to:

• Combine the flour, nutmeg, parsley flakes, butter and egg yolk.
• Kneed to a pea-like texture.
• Add boiling water mixed with bouillon cube and mix well with a fork.
  
• Spoon the mixture into the boiling soup in tablespoon sized portions to make the dumplings until the mixture is used up.
• Do not touch or stir the soup until the dumplings are intact and float to the top of the boiling soup.
• Add a side of buttered dinner buns or buttered rye bread if serving as a meal.