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Cream Of Wheat Dumplings For Soup

Marley's picture
These cream of wheat dumplings are best used for soups or stews. Made with wheatlets or wheat hearts, the cream of wheat dumplings have eggs in them and are pretty healthy too.
  Milk 1⁄4 Liter
  Margarine 30 Gram
  Wheatlets/Wheat hearts / cream of wheat 125 Gram
  Salt 1 Pinch
  Egg 1

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.

Recipe Summary

Side Dish

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 893 Calories from Fat 337

% Daily Value*

Total Fat 38 g58.1%

Saturated Fat 10.6 g52.8%

Trans Fat 0 g

Cholesterol 236.5 mg78.8%

Sodium 437.9 mg18.2%

Total Carbohydrates 111 g37.1%

Dietary Fiber 2.4 g9.5%

Sugars 13.9 g

Protein 28 g55.3%

Vitamin A 31.4% Vitamin C 0.05%

Calcium 31% Iron 5.5%

*Based on a 2000 Calorie diet

Cream Of Wheat Dumplings For Soup Recipe