3 eggs
2/3 c. milk
1 tsp. salt
2 1/2-3 c. sifted flour

Beat eggs, milk and salt in small mixing bowl. Sift in flour slowly while beating mixture. Drop small teaspoonfuls into boiling broth. (Swish spoon in hot broth before spooning up each dumpling.) Dumplings will double in size and rise to the surface when done (10-15 minutes). For best flavor, let dumplings soak in the cold broth all day or overnight.