Parsley Sponge Dumplings (Kneidlach Alternative)
3 eggs, separated
1 cup Manischewitz® Chicken Broth
1/2 teaspoon chopped parsley
1/4 teaspoon salt
In a mixing bowl, beat the yolks until lemon colored. Add the broth, parsley and salt. Beat the egg whites until stiff and fold them into the batter. Pour into buttered cup and place in a covered pan of simmering water. Steam until firm. Cool, remove from the cup, and cut into small dumplings with a teaspoon or melon baller.
Preheat the oven to 350 degrees F. Follow the instructions above and then bake in small frying pan until brown. When cool, cut into small triangles. Add to boiling soup.