Serves: 16
Total Calories: 12
Tear bread into 1-inch pieces. Place in a blender container. Cover and blend with on-off bursts until fine crumbs.
In a small bowl, lightly beat egg. Add crumbs, Parmesan cheese, parsley, flour, and onion salt. With a fork, stir until bread is moistened. Let stand 5 minutes.
With wet hands, shape 1 teaspoon of the mixture at a time into small balls. Place on wax paper. Cook as directed in Chicken Soup recipe.
This Mini Dumplings recipe is from the The Soup Collection Cookbook. Download this Cookbook today.
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