German Dumpling Soup (Nockerl-/Griessklosschensuppe)

• 7 cups stock
• 1 cup farina
• 3 tablespoons farina
• 12 teaspoon grated nutmeg (fresh is more authentic)
• 3 eggs
• 2 tablespoons butter or 2 tablespoons oil
• 1 teaspoon salt

1. In a large pot, bring the stock to a rapid boil.
2. Combine the farina, nutmeg, eggs, butter and salt in a large bowl and set aside for 1-2 minutes.
3. Scoop up small spoonfuls of the batter and scrape them into the boiling stock.
4. Stir occasionally to prevent the dumplings from sticking; they will float when they are done!
5. 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).

stock, farina, farina, nutmeg, eggs, butter, salt

Taken from www.food.com/recipe/german-dumpling-soup-nockerl-griessklosschensuppe-203912 (may not work)