Name: Knefla Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Potatoes, peeled and chopped - 6; Onions, chopped - 2; Carrot, sliced - 1; Celery, sliced - 1 stalk; Chicken bouillon - 4 cubes; Dried parsley - 1 tablespoon; Water - 5 cups; Salt - 1 teaspoon; Ground black pepper - 1 pinch; Margarine - ⅓ cup; All-purpose flour - 2 cups; Egg - 1; Salt - 1 teaspoon; Milk - 1 cup; Evaporated milk - 1 (12 fluid ounce) can

Ingredients for - Knefla Soup

1. Potatoes, peeled and chopped 6

2. Onions, chopped 2

3. Carrot, sliced 1

4. Celery, sliced 1 stalk

5. Chicken bouillon 4 cubes

6. Dried parsley 1 tablespoon

7. Water 5 cups

8. Salt 1 teaspoon

9. Ground black pepper 1 pinch

10. Margarine ⅓ cup

11. All-purpose flour 2 cups

12. Egg 1

13. Salt 1 teaspoon

14. Milk 1 cup

15. Evaporated milk 1 (12 fluid ounce) can

How to cook deliciously - Knefla Soup

1 . Stage

In a large stockpot, combine potatoes, onions, carrot, celery, bouillon cubes, parsley, water, salt, pepper, and margarine. Simmer soup until vegetables become tender, 10 to 15 minutes.

2 . Stage

Meanwhile, mix flour, egg, salt, and milk together in a bowl until a uniform dough forms. Form dough into long strips; cut strips into small pieces (knefla).

3 . Stage

Once vegetables are tender, add knefla to the pot and let simmer for 30 minutes.

4 . Stage

Stir in evaporated milk and serve.