6 tbsp. soft butter
4 med. eggs
12 heaping tbsp. reg. farina
2 1/2 to 3 qts. chicken or beef stock

In a bowl, mix by hand the butter and eggs. Gradually add farina and mix until well blended. Let sit 25 to 30 minutes. Spoon batter, a generous teaspoon at a time, into simmering soup stock. Hold spoon in stock for a second or two, the dumplings will fall from the spoon more quickly. Cover and simmer dumplings until light and fluffy, 35 to 40 minutes.