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Knoephla Soup

Knoephla Soup
While I was growing up, my mom would make this traditional German soup. It tasted so good on chilly fall days. Knoephla (pronounce nip-fla) Soup is still a warm and comforting meal for my family.
10 ServingsPrep: 20 min. Cook: 40 min.

Ingredients

  • 1/2 cup butter, cubed
  • 3 medium potatoes, peeled and cubed
  • 1 small onion, grated
  • 3 cups milk
  • 6 cups water
  • 6 teaspoons chicken or 3 vegetable bouillon cubes
  • KNOEPHLA:
  • 1-1/2 cups all-purpose flour
  • 1 egg, beaten
  • 5 to 6 tablespoons milk
  • 1/2 teaspoon salt
  • Minced fresh parsley, optional

Directions

  • In a large skillet, melt butter; cook potatoes and onion for 20-25
  • minutes or until tender. Add milk; heat through but do not boil. Set
  • aside. In a Dutch oven, bring water and bouillon to a boil.
  • Meanwhile, combine first four knoephla ingredients to form a stiff
  • dough. Roll into a 1/2-in. rope. Cut into 1/4-in. pieces and drop
  • into boiling broth. Reduce heat; cover and simmer for 10 minutes.
  • Add the potato mixture; heat through. Sprinkle with parsley if
  • desired. Yield: 8-10 servings (2-1/2 quarts).
Nutrition Facts: 1 serving (1 cup) equals 249 calories,
© Taste of Home 2013

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Knoephla Soup (continued)

Nutrition Facts: 13 g fat (8 g saturated fat), 57 mg cholesterol, 762 mg sodium, 28 g carbohydrate, 1 g fiber, 6 g protein.
© Taste of Home 2013