Knefla Soup I

Ingredients

• Servings: 6
• 6 potatoes, peeled and chopped
• 2 onions, chopped
• 1 carrot, sliced
• 1 stalk celery, sliced
• 4 cubes chicken bouillon
• 1 tablespoon dried parsley
• 5 cups water
• 1 teaspoon salt
• 1 pinch ground black pepper
• 1/3 cup margarine
• 2 cups all-purpose flour
• 1 egg
• 1 teaspoon salt
• 1 cup milk
• 1 (12 fluid ounce) can evaporated milk

Recipe

• in a large stock pot combine potatoes, onion, carrot, celery, chicken bouillon cubes, parsley, water, salt, pepper and butter. simmer soup until vegetables become tender.
• in a separate bowl mix flour, egg, salt and milk. mix until dough is uniformed and then form into long strips. cut strips into small pieces.
• once vegetables are tender add knefla pieces and let simmer for 30 minutes.
• add evaporated milk, stir and serve.