•       4 eggs
•       1 cup Italian seasoned dry breadcrumbs
•    3/4 cup all-purpose flour
•          Water
•       1 teaspoon salt
•       3 cans (14.5 oz. each) fat-free, reduced-sodium chicken broth
• 1 1/2 cups julienned zucchini, approximately 2 small
•    1/2 cups shredded carrots, approximately 2 medium
•    1/4 cup thinly sliced green onions with tops

In small bowl, beat eggs. Stir in breadcrumbs and flour until well blended. On a floured board, shape mixture into I log about I 1/2 inches in diameter. Cut log evenly into 12 pieces. Cut each slice into quarters. In a large saucepan, bring 2 quarts of water to boiling. Stir in salt. Add dumpling dough and cook over medium-high heat until firm and thoroughly cooked, about 5 minutes. Remove with a slotted spoon.

Meanwhile, in medium saucepan over high heat, heat chicken broth, zucchini, and carrots to boiling. Reduce heat and simmer until carrots and zucchini are tender, about 5 minutes. Stir in cooked dumplings. Garnish with green onions.

Nutritional information per serving of 1/4 recipe:
Calories 316, Protein 18g, Carbohydrates 47g, Total Fat 6g, Cholesterol 213mg, Sodium 1,963mg.