Chicken Soup with Dumplings

• 2 tablespoons butter
• 1 small onions minced
• 9 cups chicken broth
• 1 x salt
• 1/2 teaspoon thyme
• 1 pinch nutmeg freshly ground
• 1 cup flour, all-purpose
• 2 large eggs

1. In a large saucepan, melt the butter.
2. Add the onion and cook over moderate heat until softened, about 3 minutes.
3. Stir in 8 cups of the chicken stock and bring to a simmer.
4. Season with salt and white pepper to taste.
5. Meanwhile, in a medium saucepan, combine the remaining 1 cup stock with the thyme, nutmeg, 1/2 teaspoon salt and a pinch of white pepper.
6. Bring to a boil over high heat.
7. Remove from the heat and beat in the flour until thoroughly blended.
8. Let the mixture cool slightly, then beat in the eggs, one at a time.
9. Drop tablespoons of the dumpling mixture into the simmering soup and cook until the dumplings begin to firm, about 5 minutes.
10. Remove from the heat, cover the saucepan and set aside to steam the dumplings for 3 minutes before serving.

butter, onions, chicken broth, salt, thyme, nutmeg freshly, flour, eggs

Taken from recipeland.com/recipe/v/chicken-soup-dumplings-39853 (may not work)