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  Recipe Home » Soups » Eiergerstensuppe (Egg-Dough Drop Soup)
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  Eiergerstensuppe (Egg-Dough Drop Soup)
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 193
Ingredients:
100 g Plain breadcrumbs (approx. 3 1/2 oz)
2 Eggs
50 g Butter (3 1/2 Tbsp)
A bit of salt
1 tbsp (level) ground nutmeg
Meat broth
Instructions:
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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