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Eiergerstensuppe (egg-dough drop soup)

Yield: 4 Servings

Ingredients:

• 100 g Plain breadcrumbs (approx. 3 -1/2 oz)
• 2 Eggs
• 50 g Butter (3 1/2 Tbsp) A bit of salt
• 1 tb (level) ground nutmeg

Instructions:

Meat broth Melt the butter in a soup pot then add the breadcrumbs eggs salt and nutmeg. Stir well. Slowly add the required amount of warm (but not hot) broth and keep stirring until the mixture comes to a boil. Adjust seasoning and serve immediately. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel Allgaeuer Zeitungsverlag Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer Cooking Echo 8/92

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