Ingredients
6
6 servings
- •6 potatoes, peeled and chopped
- •2 onions, chopped
- •1 carrot, sliced
- •1 stalk celery, sliced
- •4 cubes chicken bouillon
- •1 tablespoon dried parsley
- •5 cups water
- •1 teaspoon salt
- •1 pinch ground black pepper
- •0.33329999446869 cup margarine
- •2 cups all-purpose flour
- •1 egg
- •1 teaspoon salt
- •1 cup milk
- •1 (12 fluid ounce) can evaporated milk
Instructions
- In a large stockpot, combine potatoes, onions, carrot, celery, bouillon cubes, parsley, water, salt, pepper, and margarine. Simmer soup until vegetables become tender, 10 to 15 minutes.
- Meanwhile, mix flour, egg, salt, and milk together in a bowl until a uniform dough forms. Form dough into long strips; cut strips into small pieces (knefla).
- Once vegetables are tender, add knefla to the pot and let simmer for 30 minutes.
- Stir in evaporated milk and serve.
Nutritional Facts
Per 6 servings
- Calories: 549
- Carbohydrate: 83g
- Fat: 17g
- Fiber: 7g
- Protein: 17g
- Sugar: 12g
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