butter and celery seed. Bring to low boil.
In separate bowl, mix flour and egg together with fork. Until mixed (will be very thick and sticky)
egg rivel mixture one small small dollop at a time. Making sure to make each dollops different sizes, small, medium and large.
As soup still slow boil let egg rivels fully cook. (They are like small dumplings) and thicken the soup as it cooks. Turn stovetop to low and cook 5 final minutes. Serve.