Source: The complete cookbook by Frances R. Av Rutick pg 48

Yield: 4 servings

• 2 tablespoons potato starch
• 2 tablespoons water
• 1 egg
• Dash of salt

In a small bowl dilute the potato starch with the water. Add the egg and salt beat until smooth. Drop by the teaspoonfuls into boiling soup. Reduce the heat and cook covered for an additional 5 to 10 minutes.

Note: good for those with wheat allergies.