Cream of Wheat Dumplings (For Chix and Dumpling Soup)

         Yield: 1 Servings
Categories: Soups

13 Large eggs 3 1/2 c Cream of wheat 1 c Bread Flour 1 tb Dried parsley 1/2 ts Kosher salt 1/2 ts Black pepper 1. Mix by hand eggs, flour, salt, pepper, & parsley. Incorporate well. 2. Add cream of wheat just to incorporate. 3. Drop spoonfulls into boiling chicken & dumpling soup. 4. simmer 15 minutes & serve. NOTES : Chef Rick is a friend of mine who started making this recipe in his soup at a very popular restaurant here in town. People gobble up these dumplings just wondering what they are & loving them... I have made them & like them a lot when I want a change from traditional dumplings.. Recipe by: Jamie Az. (Chef Rick's Recipe)