German Dumpling Soup (Nockerl-/Griessklosschensuppe)

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   ["In a large pot, bring the stock to a rapid boil.", "Combine the farina, nutmeg, eggs, butter and salt in a large bowl and set aside for 1-2 minutes.", "Scoop up small spoonfuls of the batter and scrape them into the boiling stock.", "Stir occasionally to prevent the dumplings from sticking; they will float when they are done!", "NOTE: If your dumplings disintegrate when they hit the water, ensure that your stock is rapidly boiling; also, ""pack"" your batter together a bit before dunking it, and/or add another tablespoon or two of farina to your batter -- it may be too moist (again, allow the batter to rest 1-2 minutes before continuing)."]

* Per serving · 4 servings · Values may vary.

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