INGREDIENTS

INSTRUCTIONS

Every ethnic cuisine has it's own way of economically stretching a meal.
For eastern Europeans the dumpling is king. Every goulash, every soup,
every paprikas, every sauerkraut and even desserts had its own particular
type of dumpling. Soft, spongy, chewy, al dente, silky, what ever your
desire. Farina dumplings are firmer to the bite than the flour kind. They
are a wonderful addition to a chicken, beef or tomato soup. Very easy to
make. This is my mother's recipe. Regards, June Meyer.
Mix the soft butter,salt and the 2 eggs well. Add farina 1/4 cup at a time
till you have a dumpling dough consistency. Then add a little soup for
moisture. When the soup boils, cut the dumplings into the soup with a
teaspoon. When they come to the top, cook about 5 minutes more. Serves 4.
If you try one of my recipes please tell me what you think.

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