Cream Of Wheat Dumplings For Soup
|Wheatlets/Wheat hearts / cream of wheat||125 Gram|
Heat together milk and margarine and bring to boil.
Add Wheatlets and salt gradually and cook over low heat, stirring until thick.
Remove from heat.
Stir in egg and beat until incorporated.
Heat soup broth to boil.
Use a wet teaspoon to scoop teaspoonfuls of dough into boiling broth.
Cook at slow boil until all dumplings rise to top.