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Eiergerstensuppe (Egg-dough Drop Soup)
100 g Plain breadcrumbs (approx. 3 1/2 oz)
50 g Butter (3 1/2 Tbsp)
A bit of salt
1 tb (level) ground nutmeg
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.
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