Chicken Soup With Dumplings

Directions

1. In a large saucepan, heat the butter. Add in the onion and cook over moderate heat till softened, about 3 min.
2. Stir in 8 c. of the chicken stock and bring to a simmer. Season with salt and white pepper to taste.
3. Meanwhile, in a medium saucepan, combine the remaining 1 c. stock with the thyme, nutmeg, 1/2 tsp. salt and a healthy pinch of white pepper. Bring to a boil over high heat. Remove from the heat and beat in the flour till thoroughly blended. Let the mix cold slightly, then beat in the Large eggs, one at a time.
4. Drop Tbsp. of the dumpling mix into the simmering soup and cook till the dumplings begin to hard, about 5 min. Remove from the heat, cover the saucepan and set aside to steam the dumplings for 3 min before serving.