Recipe Details

Summary

Name: Jewish Crebchen Soup

Category: International

Beat 3 eggs with 2 tablespoonfuls of water and a pinch of salt; then add enough flour to make a stiff dough.

Work it well with flour and roll out as thin as possible; fold it double and cut into square pieces and fill with

minced cooked chicken or veal. Sprinkle with chopped parsley and bits of butter; fold in the edges. Have

ready some soup stock; when boiling, add the crebchen and let boil until done. Serve with the soup.