Grandma's Kimmel Soup

• 2 tablespoons caraway seeds
• 1 1/4 tablespoons margarine
• 2 tablespoons flour, all-purpose divided
• 4 cups water divided
• 1/4 teaspoon paprika
• 2 tablespoons parsley leaves chopped
• 2 teaspoons salt
• 1 each eggs

1. Cut a small square of cheesecloth and tie the caraway seed in it securely, or sew the bag closed to be sure that caraway seeds do not fall into the soup.
2. Set aside.
3. In a 2-quart pot melt margarine and stir in 1 tablespoon of flour.
4. Cook until light brown.
5. Then gradually stir in 1 cup of water and the paprika, stirring constantly so that mixture does not lump.
6. Add the remaining 3 cups of water.
7. Add the caraway seed, the parsley and teaspoon of the salt.
8. Cover and simmer for 15 or 20 minutes.
9. In a small bowl stir together the remaining tablespoon of flour, the remaining salt, and the egg.
10. Drop by teaspoonfuls, and the egg.
11. Drop by teaspoons into the soup.
12. Cook 10 minutes longer.
13. Discard bag of caraway seeds and serve.

caraway seeds, margarine, flour, water, paprika, parsley, salt, eggs

Taken from recipeland.com/recipe/v/grandmas-kimmel-soup-32686 (may not work)