Another dumpling for soup, especially chicken soup.
| 4 eggs | 1 cup farina |
| 4 Tbs. butter, room temp. | 2 tsp. sugar |
| 1/8 tsp. white pepper | pinch of salt |
Blend eggs and butter until well blended. Add remaining ingredients and mix. Let stand for 6 hours or overnight. Drop into broth or boiling water. They are formed using just the tip of a teaspoonful of dough. Cook until they float and are cooked through inside.