Mother’s Potato Soup

Image courtesy: motherthyme.com

Ingredients

RIVELS:

• 1 egg white
• Pinch salt
• 6 tablespoons all-purpose flour

SOUP:

• 1 1/2 cups cubed peeled potatoes (3/4 inch cubes)
• 1 large carrot, sliced
• 1/2 cup chopped onion
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 cups water
• 1 egg yolk
• 1/2 cup milk
• Minced fresh parsley

Directions

In a small bowl, beat egg white lightly with a fork. Stir in salt and flour (mixture will be slightly dry); set aside. in a 1-1/2-qt. saucepan, combine potatoes, carrot, onion, salt, pepper and water. Cover but keep the lid ajar and bring to a boil; cook for 3 minutes. With a knife, cut rivels into soup. Cook, partially covered, for 10 minutes. Beat egg yolk and milk; add to the soup. Bring to a boil. Remove from the heat and sprinkle with parsley. Serve immediately.