Soup

4 cups water, boiled

3-4 large potatoes or 6 smaller ones cut in ½ in cubes

2 large onions, chopped

4 cups milk

1 teaspoon salt

1 stick butter

Pepper to taste

Rivels

3 eggs, beaten well in medium bowl

1 teaspoon salt

1 cup flour

Rivels: Mix eggs and salt, add flour a little at a time stirring untilmixture is of a sticky noodle consistency. Set aside.

PAULA’S PRO TIP: place some flour in a bowl and dip your fingers in the flour beforehandling the dough.

Soup

Boil 4 cups of water in 5 quart pot.

Add potatoes and onions andcook until potatoes are firm but cooked.

Add milk, salt, and butter.

When soup begins to boil, drop in scant teaspoon-sized drops of rivel dough.

Keep stirring so that the rivels do not sticktogether. Lower heat and simmer 3-5 minutes.

Serve in bowl and top with a small pat of butter and pepper to taste.

*found recipe on https://www.amish365.com/