SOUP BASE INGREDIENTS (1):
- 5 pounds of potatoes
- 6 chicken boullion cubes
- 2 teaspoons minced onion
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon parsley
- 1 teaspoon onion powder
- 1 stick butter
- 1-1/2 cups milk
DUMPLINGS INGREDIENTS (2):
- 6 Eggs (if small eggs, may need 7)
- 3c Flour
- 1 teaspoon Onion Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/2 teaspoon Parsley
DIRECTIONS:
- Cut potatoes into 1/2-to-3/4 inch cubes
- Put in large stock-pot and cover with additional 1.5” of water.
- Bring to boil & cook until potatoes are almost soft. (Not quite done, around 15 minutes on high)
- Add Milk, Butter, Chicken Boullion, Parsley, Salt & Pepper & Onion powder.
- Bring to boil again.
- While waiting for 2nd boil, make dumplings. Mix all ingredients and stir with rubber spatula until dough-like consistency. (Not runny. Shouldn’t be shiny.)
- Reduce heat to medium-low, no more than (setting 4) so doesn’t boil over.
- Add dumplings with small spoonful of dumpling mix at a time. (Hershey Kiss Size or smaller)
- Cook dumplings a minimum of 20 minutes. Keep covered to steam dumplings making them softer. (do not uncover, watch over-boil)
