Potato Rivvel Soup - An Old Family Favorite

1 medium onion, chopped
1 stalk of celery, chopped
5 medium potatoes, peeled and diced
2 eggs, beaten
1 teaspoon of salt
Flour
1/2 cup of butter
A pinch of celery seed
1 quart of milk
Chopped flat-leaf parsley to taste
Salt and pepper to taste

Put the onion, celery, and potato in just enough water to cover the vegetables. Cook until the potatoes are almost tender.

To make the rivvels: mix the beaten egg and the teaspoon of salt, add enough flour so when you toss and stir it with a fork the mixture is lumpy and almost dry.

Sift out the excess flour and dump the rivvels into the potato and onions. Boil gently for 15 minutes.

Add the butter, the celery seed, the milk, and the parsley.

Season with the salt and pepper.

Serve.