21 Jun 2009
|Flour||1 Cup (16 tbs)|
|Hard cooked eggs||2 , chopped|
|Chopped parsley||1 Tablespoon|
Combine flour, salt, egg and enough milk to make a crumbly mixture with lumps the size of small peas.
Drop Rivels and hard-cooked eggs into the soup; cook for 15 minutes.
Add parsley; salt and pepper to taste.