Ingredients:

1/4 c. butter, margarine, or olive oil
2 large onions
3 stalks of celery
3 cloves garlic
4 c. gluten-free chicken broth (available at most health food stores)
2 c. water
6 large potatoes, cut in 1/2 inch cubes
3 eggs
1/2 tsp. salt
1/4 tsp. of 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 garnishes)

Directions:

Soup:

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

Dumplings:

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