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Ingredients
- 2 Tbsp. Butter
- 1 sm Onion, chopped
- 9 c. Chicken stock Salt, to taste Freshly grnd white pepper, to taste
- 1/2 tsp Thyme
- 1 pch Freshly grnd nutmeg
- 1 c. All-purpose flour
- 2 med Large eggs
Directions
- In a large saucepan, heat the butter. Add in the onion and cook over moderate heat till softened, about 3 min.
- Stir in 8 c. of the chicken stock and bring to a simmer. Season with salt and white pepper to taste.
- Meanwhile, in a medium saucepan, combine the remaining 1 c. stock with the thyme, nutmeg, 1/2 tsp. salt and a healthy pinch of white pepper. Bring to a boil over high heat. Remove from the heat and beat in the flour till thoroughly blended. Let the mix cold slightly, then beat in the Large eggs, one at a time.
- Drop Tbsp. of the dumpling mix into the simmering soup and cook till the dumplings begin to hard, about 5 min. Remove from the heat, cover the saucepan and set aside to steam the dumplings for 3 min before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2454g | |
| Calories 1145 | |
| Calories from Fat 401 | 35% |
| Total Fat 45.23g | 57% |
| Saturated Fat 21.27g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 389mg | 130% |
| Sodium 925mg | 39% |
| Potassium 2200mg | 63% |
| Total Carbs 128.41g | 34% |
| Dietary Fiber 4.8g | 16% |
| Sugars 6.6g | 4% |
| Protein 66.87g | 107% |
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