Knoephla Soup - cooking recipe

Ingredients

Knoephla Soup
3 potatoes, peeled and diced
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1/4 cup chicken bouillon powder
1 tablespoon parsley flakes
6 cups water
1/3 cup butter or 1/3 cup margarine
pepper
114 ounces evaporated milk
chives
1 cup kielbasa, chopped (optional)
Knoephla Dough
1 cup flour
1 egg
1/2 cup water

Preparation

Put all ingredients for soup except for milk and chives into kettle and simmer until veggies are tender. Add milk and chives. Bring to slow boil.
Spoon dime sized amounts of knoephla dough into soup. The dough slides off the spoon easily when dipped into simmering broth. Keep the spoon dips dime sized as they do grow while cooking in the broth! Simmer 20 to 30 minutes, stirring occassionally.