Homemade egg balls for any soup
These delicate egg balls melt in your mouth! This simple recipe creates light and airy balls that enhance any soup. Learn how to make them now!
Ingredients
1 large egg
2 tablespoons all-purpose flour
1 tablespoon milk or water
Pinch of salt
Pinch of black pepper (optional)
Chopped fresh parsley or chives (optional, for garnish and flavor)
Instructions
Whisk the egg: In a small bowl, whisk the egg until it's light and slightly frothy.
Add flour and milk/water: Add the flour, milk (or water), salt, and pepper (if using) to the whisked egg.
Mix until smooth: Whisk all the ingredients together until you have a smooth batter with no lumps. The batter should be pourable but not too runny. It should have a consistency similar to thin pancake batter.
Bring soup to a simmer: Your soup should already be simmering gently on the stovetop. It's important that the soup is simmering, not boiling vigorously, as this will result in tough dumplings.
Drop the batter into the soup: There are two main methods for adding the dumplings to the soup:
Spoon method: Using a teaspoon or a small spoon, carefully drop small spoonfuls of the batter into the simmering soup. Don't overcrowd the pot; leave some space between the dumplings as they will expand slightly during cooking.
Pouring method: For smaller, more delicate dumplings, you can slowly drizzle the batter into the simmering soup from a spoon or a small measuring cup. This creates thin strands of egg that cook very quickly.
Cook the dumplings: Once all the batter has been added, cover the pot and simmer for 2-3 minutes, or until the dumplings are cooked through and have puffed up slightly. They should be light and fluffy.
Serve immediately: Serve the soup with the egg dumplings immediately. Garnish with chopped fresh parsley or chives, if desired.
