Soup with cream of wheat dumplings

Beef or poultry soup
Dumplings:
2 eggs
1/2 teaspoon butter or lard
5-6 tablespoons cream of wheat
salt

Beat the butter with the eggs. Add the cream of wheat a little at a time (like a rain), stirring continuously. The paste obtained should be the thickness of sour cream. Add salt. After the soup was strained into a clean pot, set to boil. When it comes to the first boil, take teaspoonfuls of the cream of wheat paste and drop them into the soup. Grease the teaspoon first to make it easier. The soup must boil slowly. After all the paste has been used up, cover the pot and let boil slowly for 10 minutes. Remove the lid and gently turn the dumplings. Cover again and let boil for another 10 minutes. Remove from the soup with the slotted spoon, gently place in the serving bowl (so they do not break) and pour the soup on top of them.