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.