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Spatzle (little German Noodle Dumplings)

2 Eggs; beaten
1/4 c Milk or water
1 c All-purpose flour
1/2 ts Salt
1 ds Pepper
2 qt Water*
1 ts Salt
2 tb Butter or margarine; melted


Mix eggs, flour, 1/2 teaspoon salt and the pepper. (Batter will be thick.) Heat water and 1 teaspoon salt to boiling in Dutch oven. Press batter through colander (preferably one with large holes), a few tablespoons at a time, into boiling water. Stir once or twice while boiling to prevent sticking.


Cook until dumplings rise to surface and are tender, about 5 minutes; drain. Pour butter over dumplings. Serve with meatballs, chicken


* Beef or chicken broth may be used in place of the water.



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