Step 1

In a 4-quart kettle, add salt to 10 cups cold water and heat to boiling.

Step 2

Sort dry beans into a strainer and rinse with cold water.

Step 3

Add beans to water and boil for 2 or 3 minutes.

Step 4

Remove from heat, cover and let stand 4 - 16 hours.

Step 5

Drain and rinse both beans and pan, discard soak water.

Step 6

Cover beans with 10 cups fresh, cold water.

Step 7

Add ham and broth or hocks.

Step 8

Add vegetables to beans and ham.

Step 9

Add dill and pepper, stir.

Step 10

Cover and simmer one hour, until beans are tender. If hocks or bones were used, remove from soup. Remove meat, cut up and return to soup. Discard bones, skin and fat.

Step 11

Add tomatoes and stir.

Step 12

Make knoephla and add to simmering soup. Stir soup while adding knoephla to prevent them from sticking together.

Step 13

Cover and simmer an additional 30 minutes. Knoephla will float at first, then sink down into the soup as they cook.

Step 14

Mix dry ingredients in a small bowl.

Step 15

Mix egg and water in a measuring cup.

Step 16

Pour liquid into dry ingredients and mix with spoon.

Step 17

Spread ¼ cup flour on the counter and knead dough until smooth.

Step 18

Break dough into six or eight pieces.

Step 19

Roll between hands into long, thin pieces (smaller than your little finger). Use small amount of flour to prevent dough from sticking to hands and counter.

Step 20

Cut with a scissor in small (approx. ½"-inch) pieces.