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  • 1 egg white
  • Pinch salt
  • 6 tablespoons all-purpose flour


  • 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


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.