Schledderles-suppe (Schlettersuppe)

2 tb Flour
1 Egg
Salt to taste
1 tb Water
Soup:
Broth
Salt
Nutmeg
Pepper
Greens

Combine the first four ingredients in a a small beaker-like pot and stir until smooth. (The batter should drip in a long thin thread off the spoon). Tilt the pot and scrape the batter off the edge into the boiling broth. This results in the elongated 'Schletterle' which are sort of halfway between spaetzle and noodles.

Bring to a second boil, and adjust seasoning (salt, nutmeg, pepper, and greens). Serve.

Serves 4.

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