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Stir together eggs, milk, salt and enough flour to make a thick, gooey dough. Drop by tablespoon on top of boiling soup.
Cover pan with lid and let boil until dumplings have expanded (3-5 minutes). Will need to do in multiple batches.
When all dumplings are cooked add 1/4 pound butter/margarine and milk to this broth (1 pt to 1 qt)