Egg Dumpling Soup

By ldelmas

Ingredients

• 6 cups vegetable broth or chicken broth
• 1 cup finely chopped celery
• 3 tablespoons minced fresh parsley
• 2 eggs
• 2/3 cup all-purpose flour
• 1 to 2 tablespoons milk
• Pepper to taste

Preparation

Step 1

In a large saucepan, bring the broth, celery and parsley to a boil.
Meanwhile, in a small bowl, beat eggs. Beat in flour and enough milk to form a mixture the consistency of cake batter. Drop by teaspoonfuls into boiling broth. Reduce heat to medium-low; cover and simmer for 10-15 minutes or until dumplings are light and not gummy. Season with pepper. Yield: 4-6 servings (1-3/4 quarts).