Drepsley Soup

Directions

1. 1

   beef or chicken broth Lots Parsley -- cut up salt to taste 1/2 cup flour 1 egg 1/4 cup milk 1

2. 2

   Beat the egg, blend in the flour, then the milk

3. 3

   The batter must be runny

4. 4

   When the meat broth is boiling rapidly, put a collander over it and pour the batter through it into the soup, stirring the batter with a spo

5. 5

   3) Quickly put the lid on the pot, turn the heat down to half and cook slowly for four mintues in the covered kettle

6. 6

   4) Take off the lid , turn off the heat, add the parsley and serve the soup immediately.