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Here is the recipe that is in the book 3/4 cup of split peas although I usually use a whole bag, a large onion, three carrots, four celery ribs, a third green pepper but I usually use the whole thing, soup bones. You rinse the split peas. The recipe says put them in a pot with three-quarter water. It doesn't say what unit. But I usually use probably 2 quarts of water. Add soup bones, onion, celery, pepper, carrots, salt and pepper to taste. Once it boils, lower heat and cover and cook for at least an hour and a half until the split peas are tender and partially dissolved.
At that point, you can put it in a blender, use an immersion blender, or just leave it the way it is.
Then to make the knadels, beat an egg and about a third a cup of cold water, add flour to form a mixture that is like pancake batter but a little thicker. Add salt and pepper. Mix well and drop from a teaspoon into boiling soup. Cook on low for a half hour.