Grandma Esther's Danish Dumplings Recipe

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If you love homemade soup, these dumplings are just the addition to bring those homemade clear broth soups from good to great. This recipe has been passed through my husband's Danish family for decades, but this is my incarnation of it. This is wonderful in both chicken and beef based soups.
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  • 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
  • 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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