Egg Drop Dumplings for Chicken Soup

There’s nothing better than homemade soup with homemade rezanci (egg noodles)…except maybe drop dumplings. Since I don’t always have time to make homemade rezanci and egg noodles aren’t sold in any of the local supermarkets (too Central-European?), I more often than not do these. They’re quick and super easy. I prefer to do them with flour, but you can also use griz (which I think is semolina in English).

  • about 1 1/2 cups of flour
  • 1/2 cup of milk
  • 1 tablespoon of baking powder
  • 1 tablespoon of oil
  • 1 egg
  • salt

Combine all the ingredients in a small bowl, mixing well with a fork. The mixture shouldn’t be too runny–or it will break apart in the soup–but also not too thick, or it won’t cook thoroughly. If you find the mixture to be a bit too runny, add more flour as needed.

Once your soup has boiled, use a spoon to drop it in, literally just dunking it into the soup and letting it slide off. Cook for a minute or two. If the dumplings are a bit big, you can cut them in half with a spoon (this is also a good way to make sure they have cooked thoroughly).

Enjoy!

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