Kneophla And Potato Soup

1. 1

   Mix flour, egg, baking powder, salt and water to make stiff dough.

2. 2

   Set aside to rest.

3. 3

   Cover.

4. 4

   Peel and dice potatoes and onion; dice celery.

5. 5

   Put in large enough kettle and add enough water so you can add the kneophla.

6. 6

   When boiling real good cut kneophla with scissors, making them as big as a large lima bean. Boil about 15 to 20 minutes.

7. 7

   Add milk or half and half, salt and seasoning to desired taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.