Name: Soup with Cream of Wheat Dumplings
Ingredients: beef or poultry soup; dumplings: 2 eggs, 1/2 teaspoon butter, 5-6 tablespoons cream of wheat, salt

Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Soup with Cream of Wheat Dumplings

Time10 minutes, then another 10 minutes

Ingredients

beef or poultry soup
dumplings: 2 eggs, 1/2 teaspoon butter, 5-6 tablespoons cream of wheat, salt

Directions

Make the dumpling paste

Beat the butter with the eggs.
Add the cream of wheat a little at a time, stirring continuously.
The paste obtained should be the thickness of sour cream.
Add salt.

Cook the dumplings

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.

Serve

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.

Nutrition, whole recipe (rough)

481Calories

33 gProtein

37 gFat

1 gCarbs

Counts 5 of 8 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Beef	100g cooked	250
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Salt	1 tsp (6g)	0
Soup	not in our table	0
Dumpling	not in our table	0
Wheat	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Butter + creamtop 8% of all pairs

Smell alikemoderate

Cooked together41,516 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Beef + wheattop 11% of all pairs

Smell alikemoderate

Cooked together319 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
Butter + wheattop 14% of all pairs

Smell alikemoderate

Cooked together2,002 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Beef + buttertop 16% of all pairs

Smell alikemoderate

Cooked together10,847 recipes

Shared aroma: 2-furfurylthiol (coffee, roasted).
Egg + buttertop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs: Bind the paste and help the dumplings hold their shape while cooking.
Cream of wheat: Thickens the paste so it forms dumplings that hold together in the soup.
Butter: Adds richness and softness to the dumpling paste.

The step that matters

Keep the soup at a slow boil after adding the dumplings. A hard, rapid boil can break apart the delicate dumplings and make the soup cloudy. A gentle simmer lets them cook through while staying intact.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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Soup with Cream of Wheat Dumplings