I make dumpling for soup with it.
Beat an egg, salt and pepper and add cream of wheat (or farina) until it is the consistency a little thicker than pancake batter. Drop it by a teaspoon into bubbling broth. Turn down the heat and simmer for about 10 minutes.
It will soak up a lot of broth, especially the leftovers, so have a lot of the broth for serving. You can add chopped parsley or other herbs to the mixture before you make the dumplings.