Griesnockerlsuppe (aka Farina Dumpling Soup)

From Maggie Kast

Griesnockerlsuppe — essentially dumplings, strips of crepe, or fried chickpeas set afloat in a bowl of clear bouillon — is a traditional meal starter in Austria. For this recipe, which she learned from her Austrian mother-in-law, Maggie paired light farina dumplings with a crystal-clear beef and chicken broth, made from from “happy animals” raised at Indiana’s C & D Family Farms, and infused with the earthy flavor of dried porcini mushrooms.  Elegant perfection.

Ingredients
1/2 cup farina (not quick cooking or instant)
3 tablespoons butter, softened
1 egg, large
1/2 teaspoon salt
1 tablespoon flour
parsley for garnish
clear broth (any variety) to serve

Preparation
Salt 3 quarts of water and put the pot on to boil. Mix softened butter with dry ingredients. Mixture will be crumbly.

Add egg and stir until it forms a smooth, sticky, mass.

Scoop dough in 2-teaspoon gobs into simmering water, using a second spoon to dislodge each one. Make 12-16 dumplings.

Cook uncovered 10 minutes, keeping water at or below the simmer.

Add 1/4 cup cold water to the pot, turn off heat and cover. Leave undisturbed for one hour.

Add dumplings to broth, sprinkle with parsley and serve immediately. To make in advance, refrigerate, covered, and reheat gently in broth.