Dumplings for Soup
Plain yogurt - 1 8-ounce carton
Egg - 1 whole, beaten
Vegetable shortening - 1 tablespoon
Caraway seeds - 1 teaspoon
Parsley - 2 tablespoons, freshly chopped
Baking powder - 2 1/2 teaspoons
Baking soda - 1/2 teaspoon
Salt - 1/2 teaspoon
1) Mix flour, baking powder, baking soda, chopped parsley, salt and caraway seeds in a mixing bowl. Gently cut in the shortening.
2) Add egg and yogurt to the flour mixture and blend to form a smooth batter.
3) Take a rounded tablespoon and make small dumpling balls. Pour each dumpling into the simmering soup and steam, uncovered, for 25-30 minutes.
4) Serve dumplings with hot soup. For added flavor, garnish with fresh parsley.