Dumplings

These taste amazing in homemade chicken soup. Sure you could mix up some Bisquick, but these are more substantial and have a richer taste.

4 T softened butter
2 eggs
1/2 c flour
1/4 c parsley
1/4 c minced onion
salt and pepper to taste

Cream butter with a fork, then beat in the eggs. Stir in remaining ingredients. Add a tablespoon or two of the heated soup stock. Drop the batter into the simmering soup in desired sizes. I prefer mine about the size of tennis balls. Cook until set and cooked through, about ten minutes. Serve immediately.

This recipe is from the go-to cookbook in our home: Mark Bittman’s “How to Cook Everything.”