Chicken Soup With Butter Dumplings
By: Yuna Wu
Published: Wednesday, December 2, 2009 - 12:59am

Ingredients




6 cups chicken stock
4 tablespoons (½ stick) butter, softened
2 eggs
1/2 cup flour
1/4 cup minced fresh parsley leaves
1/4 cup minced or grated onion
salt and pepper to taste

Preparation

1 Heat the stock in a large pot. 2 Cream the butter in a bowl with the back of a fork, then beat in the eggs. 3 Stir in the flour, parsley, onion, salt, and pepper, blending well. 4 Add heated stock 1 tablespoon at a time, just until the batter is soft. 5 Drop the batter by the teaspoonful into the simmering broth. 6 Cook until set and cooked through (about 10 minutes)

About


Adapted from "How to Cook Everything"