1 hr 5 mins
This is my family's favorite soup dumpling. The nutmeg makes it so great. It came with my grandmother's side of the family from Denmark. She made them whenever we had chicken soup and we fought for them.
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- 1Heat the milk and butter in a medium sized saucepan and on medium heat, bring to a boil.
- 2Once at a boil turn off heat and add the nutmeg, salt and flour.
- 3Stir until thick and the mixture leaves the sides of the pan and forms a compact mass.
- 4Set aside and let cool for around a half an hour you don't want to cook the eggs.
- 5When it is cool beat the eggs in one at a time.
- 6Drop into hot soup and cover for ten to fifteen minutes.
- 7They are done when they've risen to the top and doubled in size.
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Nutritional Facts for Danish Dumplings
Serving Size: 1 (114 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 429.2
- Calories from Fat 273
- Total Fat 30.4 g
- Saturated Fat 17.6 g
- Cholesterol 255.5 mg
- Sodium 594.8 mg
- Total Carbohydrate 27.2 g
- Dietary Fiber 0.9 g
- Sugars 0.3 g
- Protein 11.7 g