2 lg. cans chicken broth
6 eggs
1 tsp. salt
2 c. flour
1/2 stick butter, melted and cooled
Pinch of nutmeg

Heat broth to boil. While broth is heating, beat eggs with fork, add salt and heat a few seconds. Add 1/2 cup flour and nutmeg and continue beating, always using a fork. Add cooled butter and mix until smooth. Gradually add the remaining flour, mixing well after each addition.

Drop by 1/2 teaspoonful into boiling broth. When they all pop to the top of the broth, cover and simmer 15 minutes. Yields about 50 dumplings.