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Eiergerstensuppe (Egg-dough Drop Soup)

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      Title: EIERGERSTENSUPPE (EGG-DOUGH DROP SOUP)
 Categories: Soups/stews, Pasta, German
      Yield: 4 Servings
 
    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.
  
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
  Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
  Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
 
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