Potato Soup With Rivels - cooking recipe

Ingredients

2 lb. white potatoes, peeled and cubed
1 to 1 1/2 qt. water or chicken broth
2 stalks celery, diced
parsley to taste
1/8 tsp. pepper
salt to taste
2 eggs
1 c. flour

Preparation

Boil potatoes in broth with celery, parsley, salt and pepper. When potatoes are almost soft, beat eggs and flour together with a fork until crumbly and sprinkle over soup.
Cook for 10 minutes more.