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Klossel Suppe (Dumpling Soup)

1 Servings
4 t butter (or vegetable)
2 eggs,separated
1/2 t salt
1 T parsley,minced
1/4 t nutmeg
1 1/16 c bread (or coffee cake
1 qt beef broth

Cream the butter, add egg yolks, salt, parsley, and nutmeg and mix well. Add the crumbs and beaten egg whites. With hands dipped in flour, roll dough into little balls the size of a walnut. Cook
slowly, uncovered, in beef broth for 10 minutes. May also be cooked in pea or rice soup.

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