Some flour from the dumplings will dissolve into the soup and thicken the broth. I recommend using white wheat because it is more visually appealing in the broth than red wheat.

1. Mix:
   • 1¼ c. wheat flour
   • 1¼ c. white flour
   • 1 tbs. baking powder
   • 1 tsp. salt
   • 2 tsp. parsley
2. Cut in with a fork:
   • 3 tbs. shortening
3. Add:
   • 2 eggs
4. Add and stir only until mixed:
   • 1 c. milk
5. Drop by spoonfuls on top of simmering soup.
   • Simmer for 5 min. with the lid off.
   • Cover and simmer 15-20 min.

Makes 6-8 extra large dumplings.