(milk soup with dumplings )




4 c. milk
2 eggs
3/4 to 1 c. flour
1/4 tsp. salt or chicken base
2 tbsp. water
2 tbsp. butter


Mix eggs, water, salt and flour. Dough should be sticky. Add a little water if it seems too dry. Heat milk on medium high. Drop 1/2 teaspoonfuls of dough in hot milk. Stir often so milk doesn't burn to bottom of pan. Cook dumplings about 7 minutes, add butter. Salt and pepper to taste.


You can make a sweetened version of this by adding 2 tablespoons of sugar to the milk, and some nutmeg to the dumpling batter. In some recipes the dumplings are made lighter by seperating the eggs and whipping the egg whites first.