Little Dumpling Soup (nockerl-/griessklosschensuppe

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• 7 cups stock
• 1 cup farina
• 3 tablespoons farina
• 1/2 teaspoon grated nutmeg (fresh is more authentic)
• 3 eggs
• 2 tablespoons butter or 2 tablespoons oil
• 1 teaspoon salt

Recipe

• 1 in a large pot, bring the stock to a rapid boil.
• 2 combine the farina, nutmeg, eggs, butter and salt in a large bowl and set aside for 1-2 minutes.
• 3 scoop up small spoonfuls of the batter and scrape them into the boiling stock.
• 4 stir occasionally to prevent the dumplings from sticking; they will float when they are done!
• 5 note: if your dumplings disintegrate when they hit the water, ensure that your stock is rapidly boiling; also, "pack" your batter together a bit before dunking it, and/or add another tablespoon or two of farina to your batter -- it may be too moist (again, allow the batter to rest 1-2 minutes before continuing).