Herbed Dumplings in Beef Broth
2 cans (13-3/4 oz each) low-sodium beef broth
1 cup flour
2 tbsp chopped, mixed, fresh herbs (tarragon, basil, thyme and/or rosemary) OR 2 tsp dried herbs
2 tsp baking powder
1/2 tsp salt
1/3 cup plus 1 tbsp milk
1 tbsp melted butter or margarine
Fresh herbs sprigs for garnish
In large saucepan, over high heat, bring broth and 2-2/3 cups water to boil.
Meanwhile, in medium bowl, with fork, stir flour, herbs, baking powder and salt until well-mixed.
In medium bowl or cup, whisk milk and egg until smooth; while whisking, add melted butter. Pour mixture into bowl with dry ingredients; stir with fork until a loose dough is formed.
Using 2 teaspoons and half the dough, form 6 egg-shaped dumplings; drop into broth and simmer, covered, 2 minutes. Turn dumplings and simmer 2 minutes more. With slotted spoon, remove dumplings to large plate; keep warm. Repeat process, using up remaining dough.
To serve, strain broth through cheesecloth-lined sieve into large glass measuring cup. Divide strained broth into individual soup bowls; place 3 dumplings in each bowl; garnish.
Makes 4 servings.
Prep time: 10 min.
Cook: 8 min.
Ready to serve in about 20 minutes.