1 c. flour
1 rounded t. butter
1/2 t. salt
1 egg

Stir ingredients with a large fork until it forms a soft ball. Knead on floured board until easily handled, but not extremely stiff. Using a kitchen shears, cut off small pieces into boiling broth. Cook 10-15 minutes, until tender.

Drobinky works well in chicken or beef broth and are wonderful in potato soup. Boil them when potatoes are half cooked and before one adds the milk.