2-3 lg. potatoes, cubed
1/2 c. chopped onion
2-3 tbsp. butter
1/2 c. chopped celery
1 tsp. salt
4 c. water (approx.)
Optional - diced ham
Pepper
2 c. milk

RIVELIES:

2 eggs, beaten well
1 c. flour
1/2 tsp. salt

Boil meat (if used), celery and onion in water about 15 minutes, then add potatoes and 1 teaspoon salt. Cook until potatoes get tender.

For Rivelies: Mix flour, eggs and salt until mixture is crumbly and can be rolled between fingers. Drop by few fingers full at a time into simmering soup. Stir gently and cook about 15-20 minutes. Add milk and dash pepper. Heat through and serve.