Title: Braetknoedel (ground meat dumplings)
 Categories: Soups/stews, German
      Yield: 4 Servings
 
    125 g  Ground meat [mixture of
           -ground beef and pork]
           (4.5 oz)
      1    Egg
           Salt
           Pepper
           Ground nutmeg
           Lemon [juice?]
           1          [small] bunch
           -parsley
           Plain breadcrumbs
           A little cream or milk
 
  In a bowl, stir a little milk or cream into the ground meat. Then add
  the egg, seasonings, and as much breadcrumbs as is needed to make the
  mixture firm but still pliable. Form into small dumplings and cook in
  simmering salted water.  The dumplings must not boil. Serve in hot
  beef broth.
  
  Serves 4.
  
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
  Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
  Karin Brewer) Posted