| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Italian |
Soups/stews, Italian |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Finely chopped cooked chicken |
| 2 |
|
Egg whites |
| 1 |
tb |
Grated lemon rind |
| 1/2 |
ts |
Ground nutmeg |
| 2 |
tb |
Minced Italian parsley |
|
|
Salt and freshly ground balck pepper |
|
|
Flour |
| 2 |
qt |
Chicken broth |
|
|
Juice of 1/2 lemon |
INSTRUCTIONS
Combine the chopped chicken, egg whites, lemon rind, nutmeg, parsley, salt,
and pepper together in a bowl. Mix well and shape into 1 1/2-inch
dumplings. Roll the dumplings in the flour. In the meantime, bring the
broth t a gentle boil, then add the lemon juice. Add half the dumplings,
spooning them in one at a time. Cover and simmer for 3 to 4 minutes. Remove
the dumplings with a slotted spoon, place in a soup dish and keep warm
while cooking the remaining dumplings. Serve 3 or 4 dumplings in a soup
dish and cover with broth for each serving.
Yield: 4 servings.
[[ EAT RIGHT, EAT WELL--THE ITALIAN WAY; Edward Giobbi and Richard Wolff
M.D.; Knopf; 1985
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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