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Eiergerstensuppe (Egg-dough Drop Soup)

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.




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