Preparation

Stir in an onion. Add 1-2 diced carrots, 1 diced parsley and fry. Add salt and pepper. When they are sufficiently softened, quench with water and bring to a boil. Meanwhile, from 2 potatoes boiled in their skins and cooled, put through a small grater, with an egg, salt and flour make a malleable but rather sticky dough. The mixture is left aside until the vegetables are cooked and then, with our hands, balls smaller than a walnut are formed which are boiled in the soup.