Low-cal Dumplings

Bring the chicken stock to a gentle boil in a large pot over medium-high heat.

While the stock heats, combine the soft butter, egg, egg yolk, and heavy cream in a medium bowl, whisking together until smooth and well combined.

Add a pinch of nutmeg to the wet mixture and stir until evenly distributed throughout.

Once the stock is boiling, reduce the heat to medium-low to maintain a gentle simmer.

Using a small spoon or cookie scoop, carefully drop small portions of the egg mixture into the simmering stock, working in batches to avoid overcrowding.

Continue dropping spoonfuls of batter until all of the mixture is used, then allow the dumplings to simmer until they float to the surface and cook for an additional 2-3 minutes.

Ladle the dumplings and broth into bowls and serve immediately while hot.