2 or 3 potatoes, cooked and diced
1/2 c. celery, diced
1 onion, chopped or diced
Salt and pepper
1 qt. milk
1 tbsp. butter
1 tbsp. parsley
1/2 c. flour
1 egg, well beaten

Combine first 4 ingredients. Cover with water. Cook until tender. Add milk, butter and parsley. To make rivels, mix flour and egg until crumbly. Rub mixture through hands, dropping rivels into boiling soup. Simmer 10 to 15 minutes. Serves 5 to 6.