Rivilchas or Tarhonya for Soup

Ingredients

• 2 cups of sifted flour
• 2 whole eggs
• ½ tsp salt

Procedures

1. Mix the flour, eggs and salt together.
2. Knead to make a stiff dough.
3. You may add a little water if the dough is too stiff.
4. Grate on the medium side of a grater.
5. Rivilchas or tarhonya should be the size of dried peas.
6. Let the tarhonya dry for ½ hour and then add to boiling water ½ cup at a time and cook till done.
7. Drain and serve in hot beef soup, hot chicken soup or tomato soup.