Author Notes: I resurrected my late mother-in-law's farina dumpling recipe and marveled at how five everyday ingredients and a simple stir can make such a delicious addition to soup. In her native Vienna a meal often begins with a clear broth garnished with something made of dough: strips of crepe (Fridatten), little fried dough "peas," (Backerbsen) or these farina dumplings (Griesknödel). - magdance —magdance
Food52 Review: Not only were these a snap to make, but they turned some leftover chicken broth into a tasty after-school dish for the Starving Student. They are definitely on my list of go-to quick bites! - wssmom —wssmom
cup farina (not quick cooking or instant)
tablespoons butter, softened
parsley for garnish
clear broth to serve
- Salt 3 quarts of water and put the pot on to boil.
- Mix softened butter with dry ingredients. Mixture will be crumbly.
- Add egg and stir until it forms a smooth, sticky, mass.
- Scoop dough in 2-teaspoon gobs into simmering water, using a second spoon to dislodge each one. Make 12-16 dumplings.
- Cook uncovered 10 minutes, keeping water at or below the simmer.
- Add 1/4 cup cold water to the pot, turn off heat and cover. Leave undisturbed for one hour.
- Add dumplings to broth, sprinkle with parsley and serve immediately. To make in advance, refrigerate, covered, and reheat gently in broth.