Ingredients
- 2 caraway seed
- 1 egg
- 1,800 gr pot melt margarine
- 1,200 ml water
- 24 gr flour
- 18 gr margarine
- 16 ml water
- 6 gr salt
- 3 gr parsley
- 1 gr paprika
tablespoon of flour, the remaining salt, and the egg. Drop by teaspoonfuls, and the egg. Drop by teaspoons into the soup. Cook 10 minutes longer. Discard bag of caraway seeds and serve. Serves 4; 65 calories per serving.
