In a medium-sized mixing bowl, add the egg and beat it well.

Stir in the melted butter.

Add the remaining ingredients—except the broth—and mix well.

Using your hands and squeezing so the mixture sticks together well, shape into dumplings that are about the size of a small, unshelled walnut.

Lay them out on a plate or towel for 30 minutes to give them time to meld.

(As the cracker crumb dumplings sit, the crumbs will become saturated by the liquids and swell slightly.)

Pour the broth into a large pot and bring to a simmer.

Drop the cracker dumplings into the broth and immediately reduce the heat to medium-low.

Cover the pot and cook for 10 minutes without lifting the lid.

Serve immediately.