Source: Martha Stewart Living, April/May 1993
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 teaspoon chopped fresh tarragon or parsley
Beat eggs lightly and stir in remaining ingredients.
Bring a pan of salted water to a simmer. Drop tiny spoonfuls of batter into water. Simmer until dumplings are tender and rise to the surface, about 4 to 5 minutes.
Remove dumplings from water with a slotted spoon and set aside until ready to serve; reheat in consomme.