Knepfla Soup

Dough : 2 eggs
1/3 to 1/2 c milk
1 tsp. salt
2 c. flour or enough to make a stiff dough. Mix and knead dough by hand, form into a ball and roll flat 1/4 inch thick. Let stand. Roll pieces of dough between hands to form snake like strips. Cut into little snips of dough with scissors. Drop into boiling water to which a little salt has been added. The Knepfla will float to the top when done. Drain and add butter to them so they won't stick. In another kettle, combine 4 qts. water, to this add a little salt and 6 potatoes cubed. After potatoes are soft add Knepfla. Turn heat down then add 2 cups sweet cream, 2 Tbsp. chiken base, 2 Tbsp. butter, 1 tsp. parsley flakes, 3 bay leaves, 4 whole all spice, and 4 whole cloves. ( I usually just add a shake or two of ground all spice and cloves) chopped onion may also be added. Simmer to blend. Serve.