Amish Rivel Soup - cooking recipe

Ingredients

2 cups flour
1/2 teaspoon salt
1 egg, well beaten
1 1/2 - 2 quarts chicken broth or 1 1/2-2 quarts beef broth
1 (15 1/4 ounce) can corn, drained and crushed

Preparation

Combine flour, salt and beaten egg and mix with fingers until mixture is crumbly.
Heat broth; add corn and bring back to a simmer. Drop rivels slowly into broth.
Cook for about 10 minutes. Rivels will look like boiled rice when cooked.