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Chicken Dumpling Soup

 

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1 c Finely chopped cooked

-chicken 2 Egg whites

1 tb Grated lemon rind

1/2 ts Ground nutmeg

2 tb Minced Italian parsley

Salt and freshly ground -balck pepper Flour 2 qt Chicken broth

Juice of 1/2 lemon Combine the chopped chicken, egg whites, lemon rind, nutmeg, parsley, salt, and pepper together in a bowl. Mix well and shape into 1 1/2-inch dumplings. Roll the dumplings in the flour. In the meantime, bring the broth t a gentle boil, then add the lemon juice. Add half the dumplings, spooning them in one at a time. Cover and simmer for 3 to 4 minutes. Remove the dumplings with a slotted spoon, place in a soup dish and keep warm while cooking the remaining dumplings. Serve 3 or 4 dumplings in a soup dish and cover with broth for each serving. Yield: 4 servings.

Edward Giobbi and Richard Wolff  

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