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Eiergerstensuppe (Egg-Dough Drop Soup)

4 Servings
100 g plain breadcrumbs (approx. 3
- 1/2 oz,)
2 eggs
50 g butter (3 1/2 tbsp)
1 a bit of salt
1 T (level) nutmeg,Ground
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.

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