Potatoes, onion and celery salt are set to boil while egg noodle dough is prepared. Small lumps of noodle dough are dropped into the boiling potato and onion soup and allowed to simmer for 20 minutes.
INGREDIENTS (for 6 servings):
- 4 potatoes, peeled and diced
- 8 cups water to cover
- 1 onion, finely diced
- 1/4 teaspoon celery salt
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup all-purpose flour
- 1 egg
PREPARATION:
Place potatoes, onion, water, celery salt, salt, and pepper in Dutch oven and bring to boil. Reduce heat and let simmer till potatoes are fork tender.
Meanwhile, mix rub noodles. Place flour in small bowl, break egg over flour, and mix with fingertips, rubbing mixture together until all flour is absorbed and small lumps form.
Drop the dough mixture slowly into boiling potatoes, stirring constantly, and reduce heat. Let simmer 20 minutes, stirring frequently. Add additional salt and pepper to taste.