1 egg
1/3 c. flour
1 tbsp. water
1 tbsp. chicken or beef seasoned stock base
6 c. boiling water

Beat egg with fork; add flour and 1 tablespoon water and continue beating until smooth. Dissolve seasoned stock base in the boiling water. Drop the egg mixture, in a thin stream, from a spoon into the boiling broth. Move spoon slowly back and forth for even distribution. Do not stir soup until egg is cooked. Makes 6 (1 cup) servings.