| | Directions |
- Bring water to a boil.
- Drop butter into water and stir until it is melted.
- Add salt and parsley.
- Add the cup of flour and stir until thoroughly blended.
- Remove from heat.
- Beat in one egg.
- Once this egg is well blended, beat in the next egg.
- Repeat this step until all four eggs are added.
- Dip a teaspoon into the broth of the simmering soup.
- Take the teaspoon and scoop a little football shaped spoonful of the dumpling dough by pushing the dough with the side of the spoon against the pan.
- Drop into simmering soup.
- Keep doing this until all the dumpling batter is in the soup.
- Put the lid on the soup for 5-10 minutes. Dumplings will lighten in color, grow puffy, and float to the top.
- Serve hot.
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Servings: 6
|  | | Ingredients | | - | | 1 cup water |
| - | | 1/2 cup butter |
| - | | 1/2 teaspoon salt |
| - | | 2 tablespoons minced fresh parsley |
| - | | 1 cup flour |
| - | | 4 eggs |
| - | | Clear broth soup, simmering |
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