Jewish Crebchen Soup

Beat 3 eggs with 2 tablespoonfuls of water and a pinch of salt; then
add enough flour to make a stiff dough. Work it well with flour and
roll out as thin as possible; fold it double and cut into square
pieces and fill with minced cooked chicken or veal. Sprinkle with
chopped parsley and bits of butter; fold in the edges. Have ready some
soup stock; when boiling, add the crebchen and let boil until done.
Serve with the soup.