Cream of Wheat Dumpling Soup

serves 4 - 6

1 C. water or milk
1tsp. Butter
1 beaten egg
1/2 C. Cream of Wheat
Dash of salt
Dash of nutmeg (if desired)

2 quart Soup broth Grandma usually used chicken bouillon cubes dissolved in boiling water but I like to make home made chicken Stock.

2 tablespoons chopped parsley for garnish


Start a 2 quart sauce pan with water 3/4 full to a simmer.

1. Combine water or milk, butter, salt, Add cream of wheat in a saucepan and cook until thick.

2. Let the mixture cool then beat in the egg thoroughly. the texture should be only stiff enough to hold it's shape. You can add a water or milk a tablespoon at a time if it is too thick.

3. To cook the dumplings use two spoons to form a nice egg shaped dumpling then scoop it off the spoon into boiling water. The size can vary. My grandma used half a teaspoon of batter per dumpling I use a full teaspoon. They do expand a bit. The water should be simmering but not a rolling boil which will break apart your dumplings.

I dip the spoons in water in between dumplings to lubricate the surface so the dumplings batter doesn't stick. The dumplings go down to the bottom of pan to cook Then they rise to the top when they are done. Don't cook too long, 5 minutes is a good rule of thumb.

4. Lift out the dumplings and place on a plate till your ready to serve.

5. Fill the soup bowl with chicken broth, add some dumplings and garnish with chopped parsley.