Name: Eiergerstensuppe (Egg-Dough Drop Soup)
Ingredients: 100 g Plain breadcrumbs (approx. 3 1/2 oz); 2 Eggs; 50 g Butter (3 1/2 Tbsp); A bit of salt; 1 tb (level) ground nutmeg; Meat broth

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats	German	Soups/stews, Pasta, German	4	Servings

INGREDIENTS

100	g	Plain breadcrumbs (approx. 3 1/2 oz)
2		Eggs
50	g	Butter (3 1/2 Tbsp)
		A bit of salt
1	tb	(level) ground nutmeg
		Meat broth

INSTRUCTIONS

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.
From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 8/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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