Caramelized-Onion Spaetzle

• 29 oz Nonfat Veg Chicken Broth; Low Sod, Note 1
• 5 c Water
• 1 tb I Can't Believe It's Not Butter - Light; Note 2
• 1 Onion; Halved Lengthwise, Thin Sliced
• 2 c All-Purpose Flour
• 1/2 ts Baking Powder
• 1/2 ts Salt; Divided
• 1/8 ts Ground Nutmeg
• 1 Egg
• 1 Egg White
• 1/2 c Nonfat Milk; I Used Lactaid Nonfat Milk
• 1/2 c Water
• 1 tb Chopped Fresh Parsley
• 1/4 ts Pepper

Instructions

1. 1

   These tiny Bavarian-style noodles are ready to serve in the time it takes to make rice...and kids love 'em!

2. 2

   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.

3. 3

   Meanwhile, in skillet melt margarine (or butter) over medium heat.

4. 4

   Add onion; cook until softened slightly and lightly browned, 3 - 5 min. Remove from heat; set aside.

5. 5

   Combine flour, baking powder, 1/4 tsp salt and nutmeg.

6. 6

   In bowl lightly beat egg and egg white with milk and 1/2 C water.

7. 7

   Stir in flour mixture until combined.

8. 8

   Spoon into colander over pot of simmering broth mixture. [NOTE: The batter is very thick.

9. 9

   You need a colander with moderately large holes.

10. 10

    We ended up using a potato masher and pushing it thru with our fingers.

11. 11

    The holes were a bit large but it tasted good anyway.

12. 12

    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.

13. 13

    Cook until spaetzel float, about 1 min. Remove with slotted spoon, allowing excess liquid to drip off; transfer to serving bowl.

14. 14

    Repeat cooking remaining batter; drain and transfer to bowl.

15. 15

    Stir parsley, pepper, reserved onion and remaining salt into spaetzle.

16. 16

    This is wonderful tasting and quick to make.

17. 17

    NOTES : Cal 283.4 Total Fat 3g Sat Fat 0.7g Carb 51.5g Fib 0.8g Pro 19g Sod 656 mg CFF 8.7%