Mix a dozen eggs with flour until it is a stiff consistency.  Drop by teaspoons into          boiling water with salt. Once spetzels float to top which is about 5 minutes drain and fry in large skillet with a stick of butter. FRY to golden brown and top with tomato soup (made with milk) and sprinkle with parmesan cheese.

             (The regular way we do spetzels is to fry them and then cook with cabbage and onion with black pepper..yum!!)

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