Tomato Soup and Knockaloch

// Published February 19, 2016 by alichtner


  • 1 can tomato soup.
  • 1 egg plus water to fill half shell of egg
  • Flour
  • Salt


Make soup as directed on can.   Beat the egg and water with a few pinches of salt and start by adding a few T flour.  If too runny, add another T of flour and do this until it is the consistency of say maple syrup.  Or pancake dough.   When soup is boiling, drop by spoonful into soup.  It is done instantly.  By the time you drop in the last spoonful, the soup is ready.  Uncle Eugene likes the knockaloch a little more tender but I’m leaving that up to everyone else.  Maple Syrup is a good description but if they are a little softer by adding a little more water, it will come out just fine.