1 egg

1 cup milk

2 cups flour

1 tsp baking powder

1 tsp salt

6 potatoes chopped

2 medium yellow onions, chopped

5 cups water

4 cubes chicken bouillon (or equivalent chicken broth)

1/3 cup butter

1 tsp parsley

1/2 tsp salt

pepper to taste

1 can evaporated milk

To make the dough, beat egg in medium bowl

Stir in milk

Stir in flour, baking powder, and salt results in a very soft dough.

Place 1/2 tsp sized balls in simmering soup

To make the soup, peel and chop potatoes into 2” pieces.

Add potatoes and onion to large pot.

Add water, bouillon, butter, parsley, salt, and pepper.

Simmer until potatoes are tender. Add knefla dough and simmer for 30 minutes.

Take off heat and add evaporated milk.