DUMPLINGS FOR SOUP
2/3 cup flour
1/2 tsp. salt
2 large eggs
In a small bowl combine flour and salt.
In another small bowl whisk eggs thoroughly.
Stir the eggs into the flour mixture until a soft dough forms.
Dip a serving teaspoon into cold water; spoon up some of the dough and using a knife push of 1/2 tsp. size pieces of the dough into the boiling broth.
Reduce the heat; cover and simmer the soup until the dumplings are puffy and cooked through, about 15 minutes.
Pairs Well With
I prefer these to noodles some times.