Chicken Soup with Dumplings
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"just a pinch" of white pepper
In a large saucepan, melt the butter; add the onion and cook over moderate heat until softened, about 3 minutes.
Stir in 8 cups of the chicken stock and bring to a simmer; season with salt and white pepper to taste.
Meanwhile, in a medium saucepan, combine the remaining 1 cup stock with the thyme, nutmeg, 1/2 teaspoon salt and a pinch of white pepper.
Bring to a boil over high heat; remove from the heat and beat in the flour until thoroughly blended.
Let the mixture cool slightly, then beat in the eggs, one at a time.
Drop tablespoons of the dumpling mixture into the simmering soup and cook until the dumplings begin to firm, about 5 minutes.
Remove from the heat, cover the saucepan and set aside to steam the dumplings for 3 minutes before serving.