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Pennsylvania Dutch Potato Dumpling Soup Recipe

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This recipe for Pennsylvania Dutch Potato Dumpling Soup is from The Laurich-Pinsent Family Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cook potatoes and onion in boiling salted water until tender- drain.

Add 1 quart of milk to potatoes and heat, and then blend in the salt, pepper and parsley.

Cut butter into flour- blend together the egg and milk using only enough milk to make the mixture thin enough to drop into the hot soup.

Cover and cook about 10 minutes.

Once in bowl, garnish with bacon bits and chives.

Serve at once.
Directions:
Directions:
8 medium potatoes, peeled and cubed
1 onion, coarsely chopped
32 ounces milk
2 teaspoons salt
1⁄4 teaspoon pepper
2 teaspoons dried parsley

1 tablespoon butter
1⁄2 cup flour
1 egg, well beaten
2 -4 tablespoons milk
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Hands down, one of my favorite soup as a child!

 

 

 

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