Chicken broth with a la solferino dumplings

chicken broth1.7 literWheat flour225 grams1/2 tbsp.Butter30 gramsChicken eggs (lightly whipped)2 piecesCream150 milliliters
  • Servings:
  • Cooking time:15 minutes
  • Flow temperature:Hot dish
  • Processing Type:Cooking

1. Heat the chicken broth or soup in a large saucepan, bring almost to the boil.

2. In a bowl, combine the salt and flour. Make a well in the center and add melted butter, eggs and cream. Knead soft, sticky dough.

3. Melt the butter in a skillet with a thick bottom. Dampen hands with water and form small balls of dough the size of a cherry. Add balls to the pan as soon as you roll them, periodically moistening your hands so that the dough does not stick to them. Fry until golden brown for 5 minutes, turning with a fork or spoon. This test should make about 60 small balls.

4. Drain the balls on paper towels and add to the tureen. Pour in the broth and serve immediately.

On a note:

Already fried balls can be frozen.They can be served immediately (they will be thawed in a hot soup) or fry again in a pan.

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