Simple Knefla Soup - cooking recipe

Ingredients

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

Preparation

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.