Potato Soup With Rivels - cooking recipe

Ingredients

3 medium potatoes, peeled and cubed
1 cup flour
1/2 teaspoon salt
2 whole eggs
2 cups milk
salt and pepper

Preparation

Cover the bite-sized potato cubes with cold, salted water.
Bring to a boil over high heat and then turn down the heat to a simmer and cook until done (about 15 minutes).
Pour the flour into a bowl and form a well (indentation) in the center.
Beat the eggs together and pour them into the flour well.
Pinch the flour, 1/2 teaspoon salt and egg together and the mixture will start to separate in to 'pellets'.
Drop the pellets into the boiling cooked potatoes.
Simmer an additional 10 minutes or until the rivels (formerly known as pellets) are cooked through.
Add the milk to the soup and heat through (do not boil).
Season to taste.