Day 4 Amish week Amish rivel soup

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Soup
4 cups water, boiled
3-4 large potatoes or 6 smaller ones cut in ½ in cubes
2 large onions, chopped
4 cups milk
1 teaspoon salt
1 stick butter
Pepper to taste
Rivels
3 eggs, beaten well in medium bowl
1 teaspoon salt
1 cup flour
Rivels: Mix eggs and salt, add flour a little at a time stirring untilmixture is of a sticky noodle consistency. Set aside.

Soup
Boil 4 cups of water in 5 quart pot.
Add potatoes and onions andcook until potatoes are firm but cooked. A
Add milk, salt, and butter.
When soup begins to boil, drop in scant teaspoon-sized drops of rivel dough.
Keep stirring so that the rivels do not sticktogether. Lower heat and simmer 3-5 minutes.
Serve in bowl and top with a small pat of butter and pepper to taste.