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.