Ingredients
- 2 eggs
- 1 tsp. salt
- 1 cup milk
- 2 cups flour
- soup broth
Directions
Beat eggs and blend in milk. Add dry ingredients and mix well. Pour into a plastic ketchup bottle.
Pour chicken broth into pan and bring to a rolling boil. Keep at rolling boil while you squeeze the noodle mixture into the broth. Amount depends on size of noodles you want. Noodles will float to the top as you still put more mixture in broth. They will cook quickly; test for tenderness with fork.
I make several batches at a time and freeze the noodles and broth for later use.
By Sandy from Graettinger, IA
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