Instructions: 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 spaetzle 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.

NOTES : This was wonderful and very quick to make. Read the instructions and note
the info that I put between the [] before making this.

Worth making again.

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