Kneophla And Potato Soup - cooking recipe

Ingredients

2 c. flour
1 egg
1/4 tsp. baking powder
1/4 tsp. salt
water (to make stiff dough)
3 medium potatoes, diced
1 medium onion, diced
1/2 c. celery, diced
milk or half and half
salt to taste
McKay's chicken-style instant broth and seasoning

Preparation

Mix flour, egg, baking powder, salt and water to make stiff dough.
Set aside to rest.
Cover.
Peel and dice potatoes and onion; dice celery.
Put in large enough kettle and add enough water so you can add the kneophla.
When boiling real good cut kneophla with scissors, making them as big as a large lima bean. Boil about 15 to 20 minutes.
Add milk or half and half, salt and seasoning to desired taste.