Categories: Soups/stews, Italian 
      Yield: 4 servings 
  
      1 c  Finely chopped cooked                    Salt and freshly ground 
           -chicken                                 -balck pepper 
      2    Egg whites                               Flour 
      1 tb Grated lemon rind                   2 qt Chicken broth 
    1/2 ts Ground nutmeg                            Juice of 1/2 lemon 
      2 tb Minced Italian parsley          
  
  Combine the chopped chicken, egg whites, lemon rind, nutmeg, parsley, salt, 
  and pepper together in a bowl.  Mix well and shape into 1 1/2-inch 
  dumplings.  Roll the dumplings in the flour. In the meantime, bring the 
  broth t a gentle boil, then add the lemon juice. Add half the dumplings, 
  spooning them in one at a time. Cover and simmer for 3 to 4 minutes. Remove 
  the dumplings with a slotted spoon, place in a soup dish and keep warm 
  while cooking the remaining dumplings. Serve 3 or 4 dumplings in a soup 
  dish and cover with broth for each serving. 
   
  Yield: 4 servings. 
   
  [[ EAT RIGHT, EAT WELL--THE ITALIAN WAY; Edward Giobbi and Richard Wolff 
  M.D.; Knopf; 1985