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1
Bring a large pot of water to a boil.
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2
Mix all of the ingredients together until evenly distributed (there should be no lumps).
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3
Cover with waxed paper and refrigerate for 30 minutes.
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4
Roll dough into balls about the size of a golf ball.
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5
To keep batter from sticking to your hands, rub them with oil or water as needed.
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6
Drop balls immediately into boiling water.
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7
Cook the balls for about 20 minutes or until done.
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8
They will sink to the bottom and then float back up to the top as they cook and the water returns to temperature.
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9
The balls should have expanded to be about 2 1/2 times their original size (about the size of a tennis ball).
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10
Check to make sure that the balls are done by cutting in half.
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11
The center should look grainy and yellow.
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12
Remove balls from pot and use immediately or set them in a pot of cold water and let cold water run over them until completely cooled.
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13
Set them in cold water in the refrigerator until ready to use.
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14
They may be reheated either in the broth or in the water.
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15
In a large stockpot, add all ingredients and water.
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16
Bring to a boil, reduce heat and simmer for about 2 hours.
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17
Taste and adjust seasoning.
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18
Let cool.
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19
Strain vegetables out of the broth.
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20
Use immediately or it may be frozen.
