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1
Crack eggs into large bowl and whisk in milk.
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2
Add a pinch of salt and pepper.
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3
Add flour.
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4
Mix.
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5
The shanoonalls should be a very thick and sticky dough.
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6
If you dip out a spoonful it will not come off it will stick right to the spoon.
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7
If it is runny add flour if too dry add a little more milk.
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8
Set aside.
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9
Take your soup pot and place on the stove.
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10
Add the box of broth, Drain corn and bean juice into broth.
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11
(Just the juice) Peel carrots and rinse then cut them and add to the broth.
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12
Peeling the potatoes is optional i dont.. Cut up and add to broth.
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13
If you would like you can also cut an onion into large pieces and add.
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14
Add enough water to cover the veggies.
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15
Bring to a boil until potatoes and carrots are tender.
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16
About fifteen to twenty mins.
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17
Using a slotted spoon remove every thing but the juice from the pan and set aside.
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18
You should still have plenty of juice left if not add some water until you have at least two Inches in the pan.
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19
Make sure the broth is boiling and start dropping in teaspoons of the shanoonall dough into it...use your finger to scrap the dough off the teaspoon and into the pot .
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20
if you put a little butter or oil on the sppon and your finger it goes faster.
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21
With big slotted spoon stir after about every ten shanoonals or so.
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22
After the last shanoonall goes in wait a min ...stir.
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23
Cook shanoonals for about two minutes then add chicken, beans, corn, potatoes and carrots.
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24
Stir.
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25
Serve with a little butter and some seasoning salt and maybe a little garlic powder and pepper.
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26
You can add the spices to the broth before if you want but since ppl like different spices i usually let them do their own.
