Eiergerstensuppe (Egg-Dough Drop Soup)
pasta, soups
100 gm plain breadcrumbs (approx. 3 1/2 oz; )
2 eggs
50 gm butter (3 1/2 tbsp)
1 a bit of salt
1 tablespoon (level) ground nutmeg
1 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
Yield: 4 servings