All 4 of my grandparents were Holocaust survivors. And probably because of both the trauma and the fact that English wasn't their first language, they tended to be more quiet and sometimes had trouble expressing themselves to me in words, but they knew how to show and shower their love upon all of us through food.
They would never stop feeding us, never. Homemade delicacy after delicacy, emerged from their humble kitchens, feeding us somehow seemed to be their reason for being.
Now that all my grandparents have passed, I honor their memory each time I cook one of their recipes. This is a recipe I share in their memory.
Farina dumplings are the Hungarian version of matzoh balls. A wonderful addition to a chicken, beef or tomato soup, they are so tasty that you may find yourself working them into your regular repertoire.
If not serving immediately, place dumplings and some of the broth (just enough to keep them moist), in a sealable container and store in the fridge.
- Cook Time
- Prep Time
- 1 egg
- 2 tablespoons plus 2 teaspoons farina
- ¼ teaspoon kosher salt
- 1 teaspoon extra virgin olive oil
- 5 cups chicken broth
- In a bowl, mix egg, farina, salt and olive oil until well combined. Let stand 30 minutes, either in refrigerator or at room temperature, until firm.
- Place broth in a 4-quart stockpot and bring to a boil.
- Using a tablespoon, scoop up farina mixture and drop in soup. Repeat, placing as many dumplings as you can in the pot without crowding.
- Lower heat to a slow, rolling boil (too strong a boil will cause dumplings to fall apart).
- Cook 15 to 20 minutes, or until a dumpling cut in half is no longer yellow on the inside. Repeat until finished with all the batter.
- Place 2 to 3 dumplings in each bowl of your favorite soup and serve.