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Oma's German Egg Drop Soup (Einlaufsuppe)

Mutti taught me einlaufsuppe (German egg drop soup), and one spoonful still tastes like home.

Ingredients:

• 2 eggs
• 2 tablespoons (15 g) all-purpose flour
• 1–2 tablespoons (15-30 ml) water
• 6 cups (1.5 liters) broth (chicken or beef)
• Salt & Pepper, to taste
• Ground nutmeg, to taste
• Chopped chives or parsley, for serving

Instructions:

1. In a small bowl, whisk eggs, flour, and 1–2 tablespoons water into a thin, pourable batter.
2. Bring the broth to a boil in a medium pot.
3. Reduce to a lively simmer. Stir the broth, then drip the batter in slowly (use a spoon, or pour in a very thin stream). Keep stirring so it sets right away into wisps.
4. Bring the soup back to a gentle boil once more, just until cooked through.
5. Season with salt, pepper, and a pinch of nutmeg. Sprinkle with chopped chives or parsley and serve hot.

Notes/Hints:

• Optional add-ins: Stir in up to 1 cup (about 150 g) leftover cooked chicken and/or cooked carrot slices or other veggies to make it more filling.
• Broth options: Chicken broth is classic, but beef broth or vegetable broth work just as well.
• Stretching soup: Use one batch of batter for every 6 cups (1.5 liters) of extra broth. Add the broth to chicken noodle soup, bring it to a simmer, then drip in the batter.

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