Title: Eiergerstensuppe (Egg-Dough Drop Soup)
Categories: Soups/stews, Pasta, German
Yield: 4 Servings

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

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