KNEFLA SOUP I

Knefla Soup I image

Provided by ElizabethKnicely

Categories Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 15

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6 potatoes, peeled and chopped
2 onions, chopped
1 carrot, sliced
1 stalk celery, sliced
4 chicken bouillon cubes
1 tablespoon dried parsley
5 cups water
1 teaspoon salt
1 pinch ground black pepper
1/3 cup margarine
2 cups all-purpose flour
1 egg
1 teaspoon salt
1 cup milk
1 (12 fluid ounce) can evaporated milk

Steps:

In a large stock pot combine potatoes, onion, carrot, celery, chicken bouillon cubes, parsley, water, salt, pepper and butter. Simmer soup until vegetables become tender.
In a separate bowl mix flour, egg, salt and milk. Mix until dough is uniformed and then form into long strips. Cut strips into small pieces.
Once vegetables are tender add knefla pieces and let simmer for 30 minutes.
Add evaporated milk, stir and serve.

Nutrition Facts : Calories 555.9, Fat 18.2, SaturatedFat 6.4, Cholesterol 55.3, Sodium 1663, Carbohydrate 82.6, Fiber 6.9, Sugar 4.5, Protein 16.4