Instructions: Cube the potatos 1/2" after peeling them. Jullienne the carrot, and chop the onion. Bring the water to a slow boil and add the potatos & carrot, salt, and cook for 6 minutes. Mix the flour, 1 tablespoon of butter, and enough of the butter to make a stiff dough. Pinch off pieces of the dough and roll into 1/2" ball and drop into the slow boiling soup. Saute the onion in the remaining butter until they start to brown. Add the milk & onions to the soup and cook for 5 more minutes.

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