- 1-2 tablespoons of oil for the roux
- 2 tablespoons of flour
- 8-10 cups water
- 1 onion, peeled, un-chopped
- 1 teaspoon of paprika
- cream of wheat
To make the cream of wheat dumplings, scramble the egg with 1 teaspoon of oil and 1 teaspoon of water and a dash of salt. Stir on very finely chopped parsley. Add as much cream of wheat as it can take. With wet hands, form dumplings and add to boiling soup.
The soup is ready when the dumplings float to the top. Toss the remaining parsley on top of the soup and serve.
If your egg is too cold, the cream of wheat dumplings will be flaky when dropped in the hot soup and likely fall apart. If the egg is take out from the fridge at the beginning of the cooking process, this can easily be avoided.