Diced potatoes (1 lg. per person)
1/2-1 c. chopped celery
1 sm. onion, chopped

Cook the above in enough water to cover. When soft, do not drain. Add milk to make adequate broth. Bring just to a boil and add rivels.

Rivels: Mix 1 egg per 1 cup flour with a teaspoon of salt, with fingers until mixture is crumbly (about the size of marbles). Drop into above soup, stirring often. Simmer about 15 minutes or until cooked through. If you have a large pan of soup, you may want to double rivels recipe. Garnish each bowl with fresh chopped parsley.