Prep 5 mins
Cook 1 hr
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.
- Heat the milk and butter in a medium sized saucepan and on medium heat, bring to a boil.
- Once at a boil turn off heat and add the nutmeg, salt and flour.
- Stir until thick and the mixture leaves the sides of the pan and forms a compact mass.
- Set aside and let cool for around a half an hour you don't want to cook the eggs.
- When it is cool beat the eggs in one at a time.
- Drop into hot soup and cover for ten to fifteen minutes.
- They are done when they've risen to the top and doubled in size.
Perfect! These are my grandmother's dumplings too! Maybe you are my cousin! Thanks for posting them.
These are awesome dumplings. I made them tonight in chicken noodle soup and they were scrumptious :) I skipped the nutmeg otherwise I pretty much followed the recipe. Great recipe, one of my favorites!! They are also very very easy to make.
I am going to have to give you 5 stars for this recipe, as it is a recipe my Mom has made for years. Minus the nutmeg and adding an extra 1/2 cup flour. I also made these with whole wheat flour for the first time ever and they turned out just as good. I added them to my husband's chicken noodle soup. Both of my girls gobbled it up. We will be using this recipe instead of egg noodles from now on. We did have to boil them for more than 15 minutes also. Thanks for posting!!!