Cream of wheat dumpling soup

30 gr Bacon
100 ml Milk
50 gr Cream of Wheat
1/2 Egg
Salt
Beef Bouillon

Chop bacon, saute until medium crisp. Add milk, bring to boil; add cream of wheat. Bring to boil, stirring occasionally, until it thickens and no longer sticks to wooden spoon. Let cool, add 1/2 of an egg and salt and shape into small balls, less than 1" diameter. Boil for 10 minutes in enough beef bouillon for desired number of servings. You can also bring beef bouillon to boil, add some julienned carrots for flavor, simmer the cream of wheat dumplings in the bouillon for 10 minutes and add chopped parsley when serving.