4.1 c. Butter, margarine or olive oil
2 large onions
3 stalks celery
3 garlic cloves
4c Gluten-free chicken broth (available at most health food stores)
2 c. Water
6 large potatoes, cut into half inch cubes
3 eggs
2.1 tsp. Salt
4.1 tsp. Pepper (fresh ground pepper is preferred)
1 c. gluten-free flour mix
2 c. of milk
3 tsp. Lemon juice
Salt and pepper to taste
Dill (finely chopped) or shredded cheese (optional garnish)



   1st Heat oil or butter in a large soup kettle over low heat.
   2nd Chop onions, garlic and celery. (For a smooth soup, create a mash, adding these ingredients in a blender or food processor.)
   3rd Cook chopped or mashed mixture until the onions are translucent or slightly caramelized are.
   4th Add the chicken broth and water.
   5th Increase the heat to medium high and bring it bring to the boil.
      Add the diced potatoes to the boiling broth, and cook until soft (10-15 minutes).


   1st Crack eggs into a bowl.
   2nd Season with salt and pepper.
   3rd Slowly add the flour until you have a golden yellow, sticky dough. (If the dough is dry, add some water until it is sticky.)
   4th Drop spoonfuls of the dough into the boiling broth, and they will expand and lighten in color. It only takes a few minutes for them to cook.
   5th After the dumplings have cooked, reduce heat to low.
   6th Add the milk.
   7th Simmer for another 10 minutes, stirring occasionally.
   8th Garnish with dill or cheese you want, when served, and.

Serves: 10

Serving size: 1 cup

Nutritional analysis per serving:

274 calories
6 g protein
7 g fat
4 g Sat Fat
33 g carbohydrates
4 g fiber
70 mg cholesterol
435 mg sodium
47 mg calcium
2 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Variations and suggestions:

If lactose intolerant, use margarine or olive oil and replace milk with 1 cup mashed potatoes (2 boiled and drained potatoes, mashed).