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Knefla Soup I

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Knefla Soup I

Directions

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Ingredients :

  • 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
  • ⅓ cup margarine
  • 2 cups all-purpose flour
  • 1 egg
  • 1 teaspoon salt
  • 1 cup milk
  • 1 (12 fluid ounce) can evaporated milk
  • Methods :

  • 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.
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