Grandma Rosie’S Knoephla Soup

• FOR THE SOUP:
• 25 cups Water
• 16 Tablespoons Chicken Base - Granules/powder
• 5 pounds Potatoes, Peeled And Cubed
• 1 stalk Celery, Diced
• 2 cups Carrots, Diced
• 1 whole Onion, Chopped
• 3 teaspoons Salt
• 3 teaspoons Pepper
• 3 teaspoons Parsley Flakes
• 2 pints Whipping Cream
• _____
• FOR THE DUMPLINGS:
• 5 whole Eggs
• 1/2 teaspoons Salt
• 3/4 teaspoons Baking Powder
• 3 cups Flour

1. *To make the entire recipe as is, use an 8 quart pot. Also, you may want to double the dumplings if you like more in your soup.
2. Put the water in a very large stock pot and bring to a boil over medium heat. Stir chicken base into pot of water. Add vegetables, salt, pepper, and parsley flakes. Cook until vegetables are tender. With water still boiling, add dumplings (recipe below). Bring to a boil and simmer until dumplings are cooked through. Add 1 to 2 pints of half and half or whipping cream at the end and heat just until cream is warmed through. Then serve!
3. Dumplings:
4. Mix all dumpling ingredients until well combined and stiff. Drop spoons full of the batter (make them whatever size you like) into boiling soup.
5. *This recipe makes a big pot. I measured all the ingredients the first time to make a small pot for my husband and me. Use your judgement on seasoning amounts and keep tasting the broth and adding until it's to your liking.

water, chicken, potatoes, celery, carrots, onion, salt, pepper, parsley flakes, cream, eggs, salt, baking powder, flour

Taken from tastykitchen.com/recipes/soups/grandma-rosiee28099s-knoephla-soup/ (may not work)