1 c  Finely chopped cooked

           -chicken
      2    Egg whites

      1 tb Grated lemon rind

    1/2 ts Ground nutmeg

      2 tb Minced Italian parsley

           Salt and freshly ground
           -balck pepper
           Flour
      2 qt Chicken broth

           Juice of 1/2 lemon
  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