Potato Dumpling Soup
Serving Size / Yield
- ¼ cup Dried Onion
- 1 tsp Black Pepper
- 3 Carrots, Chopped Into Small Pieces
- 2 Potatoes, Chopped Into Small Pieces
- 2× 16 oz cans Chicken Broth
- 4 Eggs
- ½ cup Milk
- 1 tsp Melted Butter
- 2 cups Flour
Boil potatoes and carrots in a medium pot until tender.
Then chop them into small pieces.
Then add them back into the pot along with pepper and chicken broth.
Let simmer while preparing dumplings.
In a bowl, beat eggs with milk and butter until frothy.
Slowly add in the flour, not all at once.
Mix well until the consistency is that of a thin paste.
Bring a pot of salted water to a boil.
Roll the dumplings dough into balls.
Then place in the hot water.
When the dumplings rise to top, place to the soup.
Continue this process until all dumplings are finished.
Now cover and simmer for 10 minutes.