These tiny Bavarian-style noodles are ready to serve in the time it takes to make rice...and kids love 'em!

Note 1: Original recipe used 2 cans (14 1/2 oz each) no-fat chicken broth

Note 2: Original recipe used 1 Tbsp butter

In pot combine broth with 5 C water; over high heat bring to a boil.

Meanwhile, in skillet melt margarine (or butter) over medium heat. Add onion; cook until softened slightly and lightly browned, 3 - 5 min. Remove from heat; set aside.

Combine flour, baking powder, 1/4 tsp salt and nutmeg. In bowl lightly beat egg and egg white with milk and 1/2 C water. Stir in flour mixture until combined. Spoon into colander over pot of simmering broth mixture. [Note: The batter is very thick. You need a colander with moderately large holes. We ended up using a potato masher and pushing it thru with our fingers. The holes were a bit large but it tasted good anyway. We had to adjust the cooking time for this method by allowing them to cook 1 - 2 min each batch.] With spatula press some of batter through holes. Cook until spaetzel float, about 1 min. Remove with slotted spoon, allowing excess liquid to drip off; transfer to serving bowl. Repeat cooking remaining batter; drain and transfer to bowl. Stir parsley, pepper, reserved onion and remaining salt into spaetzle.

This is wonderful tasting and quick to make.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie. Com>

656 mg Cff 8.7%