Rivvel Soup - An Old Family Favorite

1/2 teaspoon of salt
1 cup of flour
1 egg, beaten
1 quart of whole milk

Mix the salt with the flour.

Lightly toss the flour/salt mixture with the beaten egg until small crumbs form.

Heat the milk to almost boiling. Stir the rivvels, and any remaining loose flour into the hot milk and bring to the boil.

Cook for 1 minute and then serve.

When making a small amount of this soup, use only the yolk of the egg to make extra fine rivvels.

Season with salt and black pepper.

You may enjoy adding very finely minced onion and carrot (even finely minced celery) to the milk at the beginning of the heating process. Make sure the vegetable are tender before adding the rivvels.