Ingredients

RIVELS:
1 egg white
Pinch salt
6 tablespoons all-purpose flour
SOUP:
1 1/2 cups cubed peeled potatoes (3/4 inch cubes)
1 large carrot, sliced
1/2 cup chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups water
1 egg yolk
1/2 cup milk
Minced fresh parsley

Procedure

In a small bowl, beat egg white lightly with a fork. Stir in salt and flour (mixture will be slightly dry); set aside. in a 1-1/2-qt. saucepan, combine potatoes, carrot, onion, salt, pepper and water. Cover but keep the lid ajar and bring to a boil; cook for 3 minutes. With a knife, cut rivels into soup. Cook, partially covered, for 10 minutes. Beat egg yolk and milk; add to the soup. Bring to a boil. Remove from the heat and sprinkle with parsley. Serve immediately.