EGG DUMPLING SOUP

Egg Dumpling Soup image

-Mary Lou Christman, Norwich, New York

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings (1-3/4 quarts).

Number Of Ingredients 7

Ingredients

6 cups vegetable broth or chicken broth
1 cup finely chopped celery
3 tablespoons minced fresh parsley
2 eggs
2/3 cup all-purpose flour
1 to 2 tablespoons milk
Pepper to taste

Steps:

In a large saucepan, bring the broth, celery and parsley to a boil. , Meanwhile, in a small bowl, beat eggs. Beat in flour and enough milk to form a mixture the consistency of cake batter. Drop by teaspoonfuls into boiling broth. Reduce heat to medium-low; cover and simmer for 10-15 minutes or until dumplings are light and not gummy. Season with pepper.

Nutrition Facts : Calories 101 calories, Fat 3g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 1041mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.