Soup with Cream of Wheat Dumplings

Ingredients

 * beef or poultry soup
 * dumplings: 2 eggs, 1/2 teaspoon butter, 5-6 tablespoons cream of wheat, salt

Directions

 * 1) Beat the butter with the eggs. Add the cream of wheat a little at a time (like a rain), stirring continuously.
 * 2) The paste obtained should be the thickness of sour cream. Add salt.
 * 3) After the soup was strained into a clean pot, set to boil. When it comes to the first boil, take teaspoonfuls of the cream of wheat paste and drop them into the soup.
 * 4) Grease the teaspoon first to make it easier.
 * 5) The soup must boil slowly.
 * 6) After all the paste has been used up, cover the pot and let boil slowly for 10 minutes.
 * 7) Remove the lid and gently turn the dumplings.
 * 8) Cover again and let boil for another 10 minutes.
 * 9) Remove from the soup with the slotted spoon, gently place in the serving bowl (so they do not break) and pour the soup on top of them.