¾cupall purpose flour (plain flour Australia and UK)
½cupparmesan cheese
1teaspoonlemon zest
2cupschicken stock (chicken broth or chicken bouillon)
Instructions
In a bowl, beat eggs, chopped spinach, ricotta, flour, lemon peel and parmesan. Mix well! Set aside.
In a pan, boil chicken broth. Place an extra 1/4 cup of flour in a shallow dish. Scoop spinach dough into flour and shape it like an oval. Drop into the broth and let cook till they float. A few at a time.
Return all dumplings to the broth and add chicken, and heat up. SERVE!