2 large eggs
2 tbsp. butter, melted and cooled
1/2 c. uncooked instant farina
2 tsp. instant minced onion
1/2 tsp. baking powder
1 can (46 oz.) chicken broth (5 3/4 cups)
1 pkg. (10 oz.) frozen green peas and carrots
Minced parsley (for garnish)

In a medium sized bowl, beat eggs and butter with a fork until well blended. Add farina, instant onion and baking powder; stir to blend. Let stand 10 minutes.

Meanwhile bring broth, peas and carrots to simmer in a 4 quart saucepan that is at least 10 inches wide. Drop dumpling batter by rounded tablespoonfuls into the broth. Simmer 5 minutes turning dumplings once. Sprinkle with parsley just before serving. Makes 4 servings, 3 dumplings each.