Ingredients
- 4 chicken bullion cubes
- 4 cups water
- 2–3 eggs
- 1 t flour
- Parsley, finely chopped
- Salt, dash of
Instructions
- Bring water and bullion cubes to a rolling boil
- In a separate bowl, beat eggs with flour, parsley, and salt
- Slowly pour egg mixture into boiling broth
- Stir constantly until eggs separate
- Simmer five minutes
Ingredients
Cooking Method