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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 king arthur unbleached all-purpose flour |
1 to 2 tablespoons milk |
pepper to taste |
Directions:
1. In a large saucepan, bring the broth, celery and parsley to a boil.
2. 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. Yield: 4-6 servings (1-3/4 quarts).
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