4 Servings 15 min Cook
4 Cup Chicken Broth
1 Extra large Egg
1 Cup Corn
1/2 Tsp Salt
2 Cup Wheat Flou
PREPARATION: Beat egg with fork or whisk in bowl.
Crush or mash corn separately.
Combine the flour, salt, and beaten egg and mix together with the fingers until mixture is crumbly.
Pour this mixture into the gently boiling broth, add the corn and cook about 10 minutes.
The rivels will look like boiled rice when cooked.
