Daragaluska (Farina Balls)

Every Hungarian grandmother has her own version of daragaluska, and they’ll all tell you theirs is the best. These little farina dumplings are one of the simplest things you can make, and they turn a pot of clear soup into something truly comforting.

Four ingredients. That’s it. Creamed butter, eggs, farina, and salt get stirred into a smooth batter that rests for at least 30 minutes. Then you drop tiny spoonfuls into simmering soup and let them cook until they puff up into soft, pillowy clouds.

They’re the traditional companion to Hungarian chicken soup, but they work in any clear broth where you want a little substance without heaviness.

Kitchen Tips

• The resting time matters. It lets the farina absorb the moisture and gives you dumplings that hold together instead of falling apart.
• Use a small teaspoon and keep the dumplings tiny. They swell as they cook.
• Simmer gently, don’t boil hard. Rough water breaks the dumplings apart.
• Test one first. If it holds its shape and cooks through in 15 minutes, the batter is right. If it dissolves, add a touch more farina.