Knefla Soup I

1. 1

   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.

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 knefla pieces and let simmer for 30 minutes.

4. 4

   Add evaporated milk, stir and serve.

* Per serving · 4 servings · Values may vary.

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