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6 servings
Ingredients:
6 potatoes, peeled and chopped2 onions, chopped1 carrot, sliced1 stalk celery, sliced4 cubes chicken bouillon1 tablespoon dried parsley5 cups water1 teaspoon salt1 pinch ground black pepper1/3 cup margarine2 cups all-purpose flour1 egg1 teaspoon salt1 cup milk1 (12 fluid ounce) can evaporated milk
Instructions:
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.
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