Soup:

3 medium potatoes, cubed in small pieces
1/2 large onion, finely diced
1 tbsp. salt
2 quarts water or low-sodium chicken broth

Note: If using plain chicken broth, omit salt.

Boil potatoes in water or broth until well done and tender.

Riffles:

1 large egg, beaten until fluffy

Beat egg until fluffy. Gradually add enough flour so that the egg is all soaked up by the flour. Using your hands, roll the riffles into small balls the size of small peas. When potatoes are done, add the riffles and bring to a boil.

Finally, brown 1/2 sliced small onion in 1/4 to 1/2 stick of butter; add this to flavor the soup.

Serve.