For butter dumplings, bring butter to room temperature and separate eggs. Cream the butter together with the yolks in a food processor until very fluffy.
Add egg whites and sift in just enough flour to make a loose, not too runny dough.
Pour water into a pot, add salt and bring to a boil. Form dumplings with a wet spoon and put them into the boiling water.
After about 9 minutes, the butter dumplings are ready to serve as a soup garnish.
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