My Mother’s Danish Dumplings

This recipe has been passed down from generation-to-generation in my family. It’s a rich, tender dumpling that goes really well with turkey soup. I’ve also made it with homemade chicken soup, but turkey soup is our favorite.

Mix up the dumplings in a saucepan while your soup is simmering. When the vegetables start to become tender, add the dumplings to the pot. The 20 minutes they take to make in the covered pot should correspond pretty well with the time when your soup is ready to serve.

Bring to boil in a medium-sized saucepan:
½ cup water
¼ cup butter

Sift together in a small bowl and then add to the boiling water and butter:
½ cup flour
1 tsp. baking powder
1/8 tsp. garlic salt

Stir this mixture vigorously and constantly until it forms a ball that doesn’t separate. Remove the pan from the heat, cool slightly.

Then add:
2 large eggs

Beat well until mixture is smooth.

Then add:
1 Tbsp. dried or fresh parsley

Stir until the parsley is well distributed. Then when your vegetables are just starting to become tender in your soup, drop tablespoon-sized dollops of the dumpling mixture into the bubbling soup. You should be able to make about 12 dumplings of this size. Cover your pot and simmer for 20 minutes. Then enjoy!