Peel 1 or 2 potatoes, slice, add to 1 or 2 cans of chicken or beef broth, season with butter, onion or garlic powder.

In a bowl, put 1 or 2 cups of self-rising flour depending on how large your batch is. Add 1 or 2 eggs, stir with a fork until you have small lumps or dumplings, add to the broth and potatoes. Cook for 5 or 10 minutes until dumplings are cooked through. If not enough liquid, can add water, salt if you like.