Kneifla 
(Beef soup with drop dumplings)

12  Servings

German origin as made by Ellen's mother Dorothy.

12	cups water
3	pounds chuck roast, cut in large pieces
1	onion, large, cut in pieces
1	stalk celery, sliced in pieces
6	allspice, berries, whole
2	bay leaves
        Lawry's seasoned salt, to taste
        salt, to taste
        pepper, to taste
1       Knorr bouillon cube (optional)

Mix all ingredients, simmer for 3 hours. Skimming occasionally. Remove and reserve meat, defat broth. 

Rivula (dumplings)

Dumpling Ingredients

1	cup flour
1/2	teaspoon salt
1/4	teaspoon baking powder
1	egg
1/2	cup milk
        garlic salt, to taste
        Lawry's seasoned salt, to taste

Mix dry ingredients, sift (optional)Incorporate egg, milk, mix. Bring broth to a rolling boil. Drop in spoon fulls of dumpling mix. Simmer for 15 to 20 minutes. 

Best soup you ever had, leave on stove top and take small bowl fulls until gone. 

Ellen Wiviott
