Directions:
- In a large stock pot combine potatoes, onion, carrot, celery, chicken bouillon cubes, parsley, water, salt, pepper and butter. Simmer soup until vegetables become tender.
- In a separate bowl mix flour, egg, salt and milk. Mix until dough is uniformed and then form into long strips. Cut strips into small pieces.
- Once vegetables are tender add knefla pieces and let simmer for 30 minutes.
- Add evaporated milk, stir and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 412.93 Kcal (1729 kJ) | ||
| Calories from fat | 108.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.07g | 19% | |
|---|---|---|---|
| Cholesterol | 29.97mg | 10% | |
| Sodium | 1539.72mg | 64% | |
| Potassium | 704.57mg | 15% | |
| Total Carbs | 65.71g | 22% | |
| Sugars | 9.9g | 40% | |
| Dietary Fiber | 6.48g | 26% | |
| Protein | 10.42g | 21% | |
| Vitamin C | 6.6mg | 11% | |
| Vitamin A | 1.5mg | 51% | |
| Iron | 2mg | 11% | |
| Calcium | 157.7mg | 16% | |
| Amount Per 100 g | |||
| Calories | 82.99 Kcal (347 kJ) | ||
| Calories from fat | 21.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.43g | 19% | |
|---|---|---|---|
| Cholesterol | 6.02mg | 10% | |
| Sodium | 309.46mg | 64% | |
| Potassium | 141.61mg | 15% | |
| Total Carbs | 13.21g | 22% | |
| Sugars | 1.99g | 40% | |
| Dietary Fiber | 1.3g | 26% | |
| Protein | 2.09g | 21% | |
| Vitamin C | 1.3mg | 11% | |
| Vitamin A | 0.3mg | 51% | |
| Iron | 0.4mg | 11% | |
| Calcium | 31.7mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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