Knepfla Soup

Ingredients

• 6 potatoes, peeled and chopped
• 1 onion, chopped
• 3 carrots, sliced
• 2 stalks celery, sliced
• 5 cups chicken stock
• 1 tablespoon dried parsley
• 1 teaspoon salt
• 1 pinch ground black pepper
• 1/4 cup margarine
• 1 (12 ounce) can evaporated milk
• 2 cups all-purpose flour
• 1 egg
• 1 teaspoon salt
• 1 cup milk

Directions

1. 1

   In stock pot combine potatoes, onion, carrots, celery, stock, parsley, salt, pepper and butter. Simmer soup until vegetables become tender.

2. 2

   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.

3. 3

   Once vegetables are tender add knepfla pieces and let simmer for 30 minutes.

4. 4

   Add evaporated milk, stir and serve.