Potato Soup

Directions

1. 1
   Place first 4 ingredients in a large pot.
2. 2
   Cover with water and simmer until tender.
3. 3
   While this cooks, make egg balls by mixing 1 teaspoon of salt with egg; add flour gradually until dough is stiff enough to handle (you may not need all the flour). Roll dough into marble size balls.
4. 4
   When vegetables are tender, add egg balls and more water, if needed, to cover.
5. 5
   Cover and simmer for 20 minutes.
6. 6
   Add 1 quart of milk and heat to the boiling point but do not boil.
7. 7
   Season to taste and sprinkle each serving with minced chives.
8. 8
   Yield:
9. 9
   8 to 10 servings.