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.
Griz Galuska (Hungarian Farina Soup Dumplings)
Servings
Ingredients
- 1 egg
- 2 tablespoons plus 2 teaspoons farina
- ¼ teaspoon kosher salt
- 1 teaspoon extra virgin olive oil
- 5 cups chicken broth
Instructions
- 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.
I have been making Farina soup for 50+ years. Around my house in the winter you say soup everyone says Farina!! My Romanian father in Law taught me to make it. I do find using Regular Farina and not Cream of Wheat works the best. I know some say you can sub Cream of Wheat but it just does not work as well in my opinion. In a pinch it will work
Can you freeze farina dumplings
Hungarian to English Translation (Gertner Teca):: I WILL WRITE MY RECIPE, WHICH IS AS SIMPLE AS POSSIBLE. I BEAT TWO WHOLE EGGS TO A WELL FOAM, I PUT IN 9 SPOONS OF GRAIN AND A SMALL COFFEE SPOON OF BAKING POWDER. I MIX THIS WELL AND INTO THE BOILING WATER, WHICH SHOULD BOIL SLOWLY, I LEAVE IT TO BOIL FOR 3-4 MINUTES AND WHEN IT HAS COME TO THE TOP OF THE WATER, IT’S READY. I FILTER IT AND I CAN PUT IT IN THE SOUP.
please offer the nutritional info for those who need such for medical reasons. i’m also unable to sign in with google.
Sorry about that, we do have nutrition info on some of our recipes. You should not need to sign in at all to access the recipe.
Can you freeze these
I freeze Farina soup, I have not frozen just the dumplings. I know this is an old post but someone might still be curious.
Hi Jamie,
I made semolina dumplings just last week, my Mom used to make them all the time for chicken soup. I used the recipe from Zsebro which does not use oil but seperates the eggs and beats the egg whites . Both recipes work well. Were any of your grandparents Hungarian? I was born in Hungary but raised in Montreal 🇨🇦 although we spent about 5years in Norway. My Dad was involved in helping Jews escape from the Nazis, he was quite fearless.
OMG Leah SO sorry! What a terrible typo! Fixing it now.
Does not take 4 min to make lol… Thought would have for break-fast- timing not right from recipe
HI can you write this in english?
ÉN LEÍROM AZ ÉN RECEPTEMET, AMI A LEHETŐ LEGEGYSZERŰBB.KÉT EGÉSZ TOJÁST FELVEREK JÓ HABOSRA BELE TESZEK 9 KANÁL GRÍZT ÉS EGY KIS KÁVÉSKANÁL SÜTŐPORT.EZT JÓL ÖSSZEKEVEREM ÉS A FORRNI KEZDŐ VÍZBE AMIT LASSAN KELL FORRALNI, KANALANKÉNT BELESZAGGATOM.3-4 PERCIG HAGYOM FORRNI ÉS AMIKOR FELJŐTT A VÍZ TETEJÉRE, MÁR KÉSZ IS.LESZŰRÖM ÉS MÁR TEHETEM IS A LEVESBE.
Hey Kay – sorry you are having such difficulty. I am sorry it’s unclear from your note if you in fact tried my recipe here?
i am confused, my grandmother who came from germany made tender did not fall apart farina dumplings. never gave me the recipe, how come some recipes have milk and the farina is cooked. the dumpling recipe given by cream of wheat, mother and i have given up on that recipe falls apart not tender etc. other recipes on the internet just add uncooked farina egg butter salt etc. trying to make tender don’t fall apart like grandmas farina dumplings. what are the differences in the recipes??? wasted whole box of 21/2 minute cream of wheat and eggs, butter etc and half a day try to make these wonderful dumplings.i need the correct recipe with correct amounts of ingredients to duplicate my grandmas farina dumplings. thank you! my mother whos gone now gave up trying to make these dumplings.