2 c. sifted plain flour
1/2 tsp. salt
2 eggs, well beaten
6 c. chicken or beef broth

Combine flour, salt and beaten eggs and blend until mixture is real crumbly, about the size of a pea. Pour into boiling broth and cook 10 minutes, stir often to keep it from lumping. I use a picnic ham bone for my Rivel Soup. Take the bone out before adding the rivels.