1 qt. chicken or beef broth
1 c. flour
1/2 tsp. salt
1 egg, beaten
1 c. corn, crushed

Bring the broth to a full boil. Combine flour, salt, and egg until mixture is crumbly. Rub through hands into boiling broth; add the corn and cook about 10 minutes. The rivels will look like boiled rice when cooked.