German Noodle Dumplings -Spaetzle

Spaetzle is a very popular side dish in Germany, which is surprisingly almost never offered in the U.S.A. delicious part of a evening's hearty meal, it pairs well with any meat, but is especially nice with Sauerbraten. While spaetzle looks more like scrambled noodles, the preparations are similar to those of dumplings.

2 eggs, beaten
1/4 cup milk
1 cup flour
1/2 teaspoon salt
black pepper
4 cups chicken or beef broth
1 teaspoon salt
2 tablespoons butter, melted

Mix eggs, milk, flour, 1/2 teaspoon salt and the pepper into a thick batter. In a large covered pot, heat the salted broth to boiling. Holding a colander with large holes over the boiling broth, press a few tablespoons at a time of the batter through the colander into the broth.

Stir the water once or twice to prevent sticking. When the dumplings are done, in about five minutes, they will rise to the surface and should be tender. Drain, place into a pre-warmed bowl and pour the melted butter on top. If desired, toss with the bread crumbs or grated cheese.