Knoephla Soup

Ingredients

1 medium onion, finely diced

2 quarts water

6 medium potatoes, diced

2 carrots, shredded

2 T. chicken bouillon

10 ounce can cream of celery soup or cream of chicken soup

2 to 3 cups milk

2 cups flour

1 egg dash salt

1/2 cup water

1/8 tsp. baking powder

Directions

Bring 2 quarts water, potatoes, onion, carrots and bouillon to boil. Cook until tender. Using a potato masher, mash just a little. Add soup and milk and turn heat to medium.

Make dough by mixing flour, egg, salt, water and baking powder until stiff. Knead until smooth. Snip off small pieces of the dough and drop into 2 quarts boiling water. Cook 15 to 18 minutes; drain and add to soup and heat through.