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Butter Ball Dumpling Soup

The butter acts as a shortening to make an extremely smooth and tender dumpling
as well as giving it a lot of flavor.


1 / 2 cup or 1 stick . butter
1 / 2 teaspoon . salt
1/8 teaspoon of each nutmeg and white pepper
2 eggs
1 / 2 Cup flour

printer friendly

1. Beat butter with salt, pepper and nutmeg. Add eggs and flour and keep beating another 2-3 minutes.

2. Drop small spoonfulls into the hot soup, but don't boil and let sit for about 10 minutes until firm.
Boiling will fray these tender dumplings. They are also nice in either chicken or meat broth alone as a clear soup. Add a bit of chopped fresh chives if you can.

Elke Hutton

Shellbrook , Saskatchewan , Canada

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Last updated October 5, 2009