Ingredients:

•     85 g    Cream of Wheat
•     35 g    Butter, soft
•          1    Egg
• 1 pinch    Salt
• 1 pinch    Nutmeg
•  6 cups    Beef or Chicken Broth
•                Fresh Parsley or Chives

Directions:

Bring the broth to a boil.
In a bowl combine the soft butter, stir in the Cream of Wheat, then add the egg and seasoning.
With two teaspoons shape the dumplings and drop them into the broth. Repeat until all the dough is used up (makes 6 dumplings) .
Allow dumplings to float freely and gently boil for 20 minutes.
Allow to rest for 5 minutes.

To serve sprinkle with chopped chives or parsley.