Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter
1 sm Onion; minced
9 c Chicken stock
Salt
Freshly ground white pepper
1/2 ts Thyme
pn Freshly ground nutmeg
1 c All-purpose flour
2 Eggs

Recipe by: Food and Wine
In a large saucepan, melt the butter. Add the onion and cook over
moderate heat until softened, about 3 minutes. Stir in 8 cups of the
chicken stock and bring to a simmer. Season with salt and white
pepper to taste.

Meanwhile, in a medium saucepan, combine the remaining 1 cup stock
with the thyme, nutmeg, 1/2 teaspoon salt and a pinch of white
pepper. Bring to a boil over high heat. Remove from the heat and beat
in the flour until thoroughly blended. Let the mixture cool
slightly, then beat in the eggs, one at a time.

Drop tablespoons of the dumpling mixture into the simmering soup
and cook until the dumplings begin to firm, about 5 minutes. Remove
from the heat, cover the saucepan and set aside to steam the
dumplings for
3 minutes before serving.

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