1 lb. baby lima beans
1 smoked ham hock
2 pieces of celery, diced
1 onion, chopped
2 tsp. parsley, minced
2 potatoes, cubed
1 can of tomatoes, chopped

RIVELS;
2 eggs
1 pinch of salt
1 c. flour (more or less)

Soak beans overnight. In large pot cover ham hock with water and boil until meat can easily be removed from bone (1 hour or more). Skim fat from broth. Remove ham hock from water and cut meat off into small pieces. Return meat to water along with celery, onion and parsley. Add beans and cook until soft (about one hour). Add potatoes and cook until tender (about 15 minutes). While potatoes cook, make rivels as follows: Beat eggs and salt together. Add flour, a little at a time, until no more can be absorbed. This will have to be kneaded by hand, adding flour until dough is not sticky.

Add tomatoes to soup and bring to a boil. Pinch off small pieces of the rivels and drop into the boiling soup. Cook until rivels are done (about 10 minutes).