Peas Soup w/ Dumplings
Soup:
1 lb. frozen peas
2 carrots
1 parsnip
Bunch of parsley
1 teaspoon pepper
1 small red onion. Chopped
¼ cup sunflower seeds
8 cups water
Dumplings:
3/4 CUP MILK
1/4 TEASPOON SALT
1/4 CUP CREAM OF WHEAT CEREAL, UNCOOKED
1 EGG, LIGHTLY BEATEN
1 TABLESPOON BUTTER
1/2 TEASPOON DRIED PARSLEY FLAKES
Replace these dumplings with Matzo Balls (kneidlach)
Dumplings:
COMBINE milk and salt in medium saucepan. Bring to boil on medium-high heat. Gradually add cereal, stirring constantly until well blended. Reduce heat to medium; cook 1 to 2 min. or until thickened, stirring constantly. Remove from heat.
ADD egg, margarine and parsley; mix well.
DROP 10 heaping tablespoonfuls of dough into large pot of simmering soup or stew; cover. Cook 8 to 10 min. or until dumplings have doubled in size and are no longer doughy in centers.
Note: To ensure light and fluffy dumplings, leave the pan covered until the cooking time is almost complete. Checking them too early can cause them to deflate.
