Butter Dumplings

6 tablespoons of butter
2 eggs
1/2 cup of flour
1/4 teaspoon of nutmeg
Salt to taste

Soften the butter as much as possible, short of melting it.

Beat the eggs with the flour.

Beat the butter into the flour-egg batter.

Season with the nutmeg and the salt.

Gently drop halt-teaspoons of the batter into slowly boiling soup or broth.

When the dumplings rise to the top, allow 5 more minutes of cooking.