3 lbs. meaty pork neck bones
1 lg. onion
Parsley
Salt and pepper to taste

Barely cover neck bones with water. Bring to a boil; simmer 2-3 hours, covered. Strain. Chill broth and skim off fat. Bone the meat and reserve.

Peel and deseed about 5 or 6 very ripe tomatoes; chop.; Bring broth to a boil and add the tomatoes. Simmer 15-20 minutes. Add the meat.

RIVELS:

1 egg
1 tsp. salt
Flour

Using a fork, whip the egg with the salt. Start adding flour slowly while stirring. Add until dough becomes very stiff. Continue to add small amounts of flour working with fingers until separates into popcorn-size granules.

Bring soup back to a rolling boil. Slowly add the rivels and boil 3-4 minutes.