Stir all ingredients together and cook in a pan until thickened. Cool slightly and add 2 eggs, one at a time beating until a dough forms. Salt and pepper to taste. Drop by spoonfuls into hot soup. Do not boil. Dumplings are done when they float to the top of the soup.
1/4 C. butter, melted 1C. white or wheat flour 2 eggs 1 C. hot broth or liquid Ruth Scow
Copyright 1993 by Peggy Layton and Vicki Tate These recipes may be freely used for non-profit purposes as long as the book source and author remain intact. Express permission of the author, Vicki Tate, must be received for commercial profit.
Updated: 28 Nov 96