1 onion, chopped fine
4 tbsp. lard
1 1/2 tbsp. salt
Dash of black pepper
1 lb. veal, cubed
3 carrots, diced
1 Kohlrabi, diced
2 med. potatoes, diced
1 whole onion
3 parsley roots & greens
2 qts. water

Brown chopped onion in lard for about 5 minutes. Add meat and seasonings. Cover and let simmer for about 1/2 hour adding small amounts of water if necessary to keep from sticking. Add vegetables and water. Tie parsley greens in bunch and add. Simmer for one hour or until vegetables are done. Remove parsley and drop farina dumplings by teaspoons into soup. Simmer 15 minutes longer.

FARINA DUMPLINGS:

1 egg, separated
1/2 c. farina
Pinch of salt

Beat egg white until stiff. Fold in egg yolk; add salt. Add farina gradually to make stiff paste. Drop into boiling soup.