2 eggs
1 egg yolk
250 g flour (9 oz)
salt
1-1/2 litres broth (6 cups), homemade
chives, chopped
Knead eggs, egg yolk, flour and salt into a firm dough. Cover the dough and let it rest for 1/2 hour. Then grate it on a fine grater over a towel and let the “Riebele” dry. Add them to the boiling broth and simmer for 5 to 10 minutes. Or else make them by rubbing/crumbling the dough between your palms directly into the soup. Sprinkle soup with chives.