Combine eggs, water, flour and salt, beating until smooth.

Add bouillon cube to 6 cups boiling water. Put batter into the spaetzle maker and place over the pot of boiling water.

Slide the basket back and forth letting tiny dumplings fall into the water. When done, they will rise to the surface.

Do not put too much batter into water at a time or it will not cook properly.

Use a slotted spoon to strain them and place in a colander.

Gently shake off excess water and place into a large covered bowl.

Repeat the process until all of the dough is used.

Lightly toss with butter, parsley, and salt to taste and serve in place of noodles, rice, or potatoes. In the picture above, I served it with my honey balsamic chicken.

I’ve never tried making this without my spaetzle maker, but I’ve heard you can use a rubber spatula to press spaetzle batter into pot through 1/4-inch holes of coarse grater, colander, etc….