Recipe by DoubletheGarlic
Opa loved making us this soup -- so quick and easy, and we even asked him for it as adults. The quality of your stock will go a long way in determining the final flavor of this soup. I think celery (celery salt or fresh stalks) compliments the dumplings well, so I substitute celery salt for the salt. I also add 1/4+ tsp ground black pepper to the dumpling mix.
- 1656.13 ml stock
- 236.59 ml farina
- 44.37 ml farina
- 2.46 ml grated nutmeg (fresh is more authentic)
- 3 eggs
- 29.58 ml butter or 29.58 ml oil
- 4.92 ml salt
Directions See How It's Made
- In a large pot, bring the stock to a rapid boil.
- Combine the farina, nutmeg, eggs, butter and salt in a large bowl and set aside for 1-2 minutes.
- Scoop up small spoonfuls of the batter and scrape them into the boiling stock.
- Stir occasionally to prevent the dumplings from sticking; they will float when they are done!
- NOTE: If your dumplings disintegrate when they hit the water, ensure that your stock is rapidly boiling; also, "pack" your batter together a bit before dunking it, and/or add another tablespoon or two of farina to your batter -- it may be too moist (again, allow the batter to rest 1-2 minutes before continuing).