To make potpie squares: In a large mixing bowl, beat the eggs; add the milk and salt.

Stir to mix.

Add the flour and mix until a ball of dough forms.

(I usually mix with my hands to be sure everything is fully combined, but you don’t want to overmix.

) Roll out the dough into thin sheets and then cut into 3-inch squares.

(A pizza cutter works great for this!

)

To make the potpie soup: Bring the broth, onion, and parsley to a boil in a large soup pot.

(This recipe works better in a pot that is wider rather than taller.

) After the broth is boiling, begin adding the dough squares and potatoes in layers until all are added.

Cover the pot, lower the heat a bit, and cook for 5 minutes.

Stir gently and then continue to cook on low to medium-low until squares are cooked—about 15 minutes more.