Parsley Dumplings

These dumplings go great in soup,
I like them in chicken and mushroom.

Ingredients:
3/4 cup cottage cheese
6 tablespoons butter, divided
2 large eggs, room temperature
1 cup all purpose flour, divided
1 teaspoon fine sea salt
Pinch of ground nutmeg
1/4 cup grated Parmesan cheese
3/4 cup chopped fresh Italian parsley

Directions:

Puree cottage cheese until smooth.
Using electric mixer, beat 3 tablespoons
butter and eggs in medium bowl.
Add cottage cheese, 1/2 cup flour,
1 teaspoon sea salt, and nutmeg;
beat on low speed just to blend.
Stir in 1/2 cup flour, cheese, and parsley.
Bring large pot of salted water to boil.
Using teaspoon, scoop piece
of dough about size of cherry.
Holding spoon just above boiling water,
use second spoon to push dough into water.
Working quickly, repeat about 10 more times.
When dumplings rise to surface,
simmer until cooked through,
2 1/2 to 3 minutes. Using slotted spoon,
transfer dumplings to large plate.