Title: Schledderles-Suppe (Schlettersuppe)
Categories: Soup German
Yield: 4 Servings

2	tb	Flour
1		Egg
		Salt to taste
1	tb	Water
		Soup:
		Broth
		Salt
		Nutmeg
		Pepper
		Greens

Similar to 'Einlaufsuppe' ('Pour-In Soup').

Combine the first four ingredients in a a small beaker-like pot and stir until smooth. (The batter should drip in a long thin thread off the spoon). Tilt the pot and scrape the batter off the edge into the boiling broth. This results in the elongated 'Schletterle' which are sort of halfway between spaetzle and noodles.

Bring to a second boil, and adjust seasoning (salt, nutmeg, pepper, and greens). Serve.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92

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