Eiergerstensuppe (egg-dough drop soup)
- Main Ingredient: Noodles and Pastas Eggs
- Course: Various soups and stews
- Cuisine: German
- Yield:
Eiergerstensuppe (egg-dough drop soup) ingredients
- 100 g Plain breadcrumbs (approx. 3
- -½ oz)
- 2 Eggs
- 50 g Butter (3 ½ Tbsp)
- A bit of salt
- 1 T (level) ground nutmeg
- Meat broth
Cooking Eiergerstensuppe (egg-dough drop soup)
1. Melt the butter in a soup pot, then add the breadcrumbs, eggs, salt, and nutmeg.
2. Stiri well.
3. Slowly add the required amount of warm (but not hot) broth, and keep stirring until the mixture comes to a boil.
4. Adjust seasoning and serve immediately.
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