Danish Dumplings

1. 1

   Heat the milk and butter in a medium sized saucepan and on medium heat, bring to a boil.

2. 2

   Once at a boil turn off heat and add the nutmeg, salt and flour.

3. 3

   Stir until thick and the mixture leaves the sides of the pan and forms a compact mass.

4. 4

   Set aside and let cool for around a half an hour you don't want to cook the eggs.

5. 5

   When it is cool beat the eggs in one at a time.

6. 6

   Drop into hot soup and cover for ten to fifteen minutes.

7. 7

   They are done when they've risen to the top and doubled in size.

* Per serving · 4 servings · Values may vary.

No additional tips available.