Spatzen - a Jewish recipe
This recipe is based on one found in _The International Jewish Cook
Book 1600 Recipes According to the Jewish Dietary Laws with the Rules
for Kashering_ by Florence Greenbaum.
These are a variation on Spätzle, a German dumpling recipe.
This recipe calls for the dumplings to be cooked in soup. You can
also cook them in salted water or broth and then serve with a meat
dish and gravy.
1/2 tsp salt
3/4 cup flour
1/3 cup water
Combine all the ingredients in a bowl.
Mix thoroughly until you have a stiff, smooth batter.
Drop by teaspoons into boiling soup about 10 minutes before serving.