Instructions: Peel and cube the potatoes (as if you were going to mash them) place them in salted water and cook until done.

In a skillet melt a stick of butter (butter works best, I guess you could use margerine) and dice a good sized onion into the butter and cook until transparent.

When the potatoes are cooked, take an old "hand masher" and knock the potatoes apart (in the water) dont mash them, just knock em apart.

Add the butter and onions to the pot of potatoes. (after she added the butter and onions to the pot, she always took a dipper of water out of the potatoes and put it in the hot skillet and warmed it and added it back to the potatoes, sometimes she did it twice). Allow this to continue cooking...

In a large glass or cup (with a pour spout) mix an egg or two with flour

(it should be runny enough to pour, just about pancake batter consistency or looser. if it gets too thick you can add a little water)

Pour the "drop noodles" into the boiling soup, stir gently as you pour the batter. When the "noodles" float to the top they are done and the soup is ready to eat.

No measurements - sorry I learned by watching and my grandmother didnt measure much of anything.

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