4 large eggs, hard-cooked
1 egg yolk
1 tablespoon flour
1 teaspoon minced fresh parsley (optional)
1/2 teaspoon pepper (white, if available)
1/2 teaspoon salt
pinch of cayenne pepper (optional)
pinch of nutmeg (optional)

Simmer four eggs for 15 minutes or until hard cooked.

Put into cold water. Mash yolks with yolk of one raw egg, and one teaspoonful of flour, pepper, salt and parsley.

Roll into 1 inch balls; drop into boiling soup. Boil for two minutes and remove using a slotted spoon.

Serve in soup as you would dumplings.