- 1/4 cup chicken soup base
- 5 cups water
- 6 potatoes, peeled and diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 (12 fluid ounce) can evaporated milk
- 1 egg, beaten
- 1 cup all-purpose flour
- 1/2 cup milk
- Whisk the chicken soup base and water together in a large pot. Add the potatoes, carrots, and celery, and bring to a boil; cook until the vegetables are tender, 10 to 15 minutes. Reduce heat to simmer, and stir in the evaporated milk.
- In a mixing bowl, mix together the egg, flour, and milk using your hands. Drop by teaspoonful into the hot soup. Allow the dumplings to cook in the soup until firm.
04/30/2018
recipepes.com
Simple Knefla Soup, recipe
PT15M
PT1H
5
455 calories
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