Chicken Dumpling Soup
bread machine, poultry, soups & stews
1 cup finely chopped cooked chicken
2 egg whites
1 tablespoon grated lemon rind
1/2 teaspoon ground nutmeg
2 tablespoon minced italian parsley
1 salt and freshly ground balck peppe; r
1 flour
2 quart chicken broth
1 juice of 1/2 lemon
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
Yield: 4 servings
