I don't put in the nutmeg just because I don't care for the taste of that spice. Enjoy.



  1. Cream butter until soft and beat in egg yolks; gradually stir in flour, seasoning and stiffly beaten egg whites.
  2. Shape in small balls 1 inch in diameter, drop into boiling salted water and simmer,covered, about 5 minutes; do not let dumplings boil.
  3. Put in hot tureen and pour hot soup over them; or cook dumplings in boiling hot bouillon or consommé.
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