Jewish Crebchen Soup

• Beat 3 eggs with 2 tablespoonfuls of water and a pinch of salt; then add enough flour to make a stiff dough.
• Work it well with flour and roll out as thin as possible; fold it double and cut into square pieces and fill with minced cooked chicken or veal.
• Sprinkle with chopped parsley and bits of butter; fold in the edges.
• Haveready some soup stock; when boiling, add the crebchen and let boil until done.

Serve with the soup.