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Ingredients Jump to Instructions ↓

  1. Eiergerstensuppe (Egg-Dough Drop Soup)

  2. Yield: 4 servings

  3. 100 g plain breadcrumbs (approx. 3 1/2 oz)

  4. 2 eggs

  5. 50 g butter (3 1/2 Tbsp)

  6. A bit of salt

  7. 1 Tbsp (level) ground nutmeg

  8. meat broth

  9. Melt the butter in a soup pot, then add the breadcrumbs, eggs,

  10. salt, and nutmeg. Stir well. Slowly add the required amount of warm

  11. (but not hot) broth, and keep stirring until the mixture comes to

  12. a boil. Adjust seasoning and serve immediately.

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