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1 quart chicken broth
3 tablespoons potato starch
1/2 cup cold water
1 egg, beaten
2 teaspoons cold water

Bring broth to a boil. Dissolve potato starch in water and add to broth.

Bring to a boil again and remove from heat. Slowly pour in the egg, stirring constantly in one direction only.

Serving Idea: Serve with toasted farfel/ferfel

Posted by Annice Grinberg, Z'L

Nutritional Info Per Serving: 78 Calories (kcal); 2g Total Fat; (30% calories from fat); 6g Protein; 7g Carbohydrate; 47mg Cholesterol; 779mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates