Knoephla Soup Recipe
Knoephla Soup Recipe photo by Taste of Home

Knoephla Soup Recipe

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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.
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES:10 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES: 10 servings


  • 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
  • 1-1/2 cups all-purpose flour
  • 1 egg, beaten
  • 5 to 6 tablespoons milk
  • 1/2 teaspoon salt
  • Minced fresh parsley, optional

Nutritional Facts

1 serving (1 cup) equals 249 calories, 13 g fat (8 g saturated fat), 57 mg cholesterol, 762 mg sodium, 28 g carbohydrate, 1 g fiber, 6 g protein.


  1. 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.
  2. 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).
Originally published as Knoephla Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p34

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Reviewed Oct. 1, 2015

"My mother always added canned tomatoes and green beans (either fresh, frozen or canned) to this recipe. My whole family loves it and I still make several times every winter. I do use a pint of whole cream. Very rich, but so, so good."

Reviewed Oct. 1, 2015

"I haven't tried this recipe yet, but I have discovered over the years that each GermansFrom Russia Family had their OWN recipe for this yummy soup. My knepflas were made with just flour, salt and water. I have added a goodly amount of Mrs Dash Garlic and Herbs to give them some flavor. I use chickenbroth to make the soup, Since my sisters and I did not like onions in the soup, mom came up with this method... When soup is nearly done she would get out a small skillet, and melt some butter (yes we used butter back then) and she would chop a whole onion and mix it into the melted butter, simmered them a bit and then gradually added some soup broth and mixed in some sour cream (probably a good 1/2 cup) adding more broth to keep sour cream from curdling. Then she got our her trustly strainer and put in over the soup, and pour the broth/onion/sourcream mixture into the soup.. Mmmmmm good. This is way I make me Knephla soup today, but I use margarine now. Oh my is not much left over when I make this soup. LOL> I also make this same Broth when I do mom's DILL SOUP. Has that same sour cream flavored broth, Mom used fresh from the garden Dill, and then whatever vegetables she had fresh from the garden (I used frozen or canned(drained) mixed veggies. another wonderul family soup. I think it is time to make some Knephla soup again. Mmmmmm Good."

Reviewed Sep. 10, 2014

"PrThis is a recipe that the Germans from Russia who moved to North Dakota make.

Knoephla Soup
2 stalk celery, diced
1 med. onion, diced
2. 32 oz boxes chicken broth
6 potatoes, diced
2 T. chicken soup base
2 Bayleaves
1lb of bacon cooked
1 stick butter
1 pint heavy cream
Knoephla Dough
4 C. flour
2 tsp. salt
1 C. water or milk
3 tsp. baking powder
4 eggs
Combine potatoes, onions, celery, chicken broth and soup base, cook.
Mix together the flour, baking powder, salt, eggs and 1 C. water or milk to make a fairly stiff dough. Roll into ½? ropes; cut ½? into pieces and drop into boiling water for about 5-7 min remove drain and lay out to dry.
Add bacon to potatoe?s celery and onions. Add Knoephla to soup while potatoes still need to cook approximately the last 3-5 min till potatoes are done .
After potatoes, celery and onions, Knoephla are tender turn heat down to low and add 1stick butter and 1 pint heavy cream leave heat on low do not boil after adding cream just heat on low.
I usually cook my knoephla first then cook the bacon this way they have more time in the pot with the potatoes and other stuff to soften up .
Or you can make a softer dough by adding more liquid and drop in to boiling water with spoon and knife then after they are cool cut into bite size pieces.
I?ve also used spaetzle dough recipe and used my spaetzle maker instead of knoephla.
ovide a review on what you thought of the recipe and how you adjusted it."

Reviewed Sep. 8, 2014

"For a more flavorful knoephla (my grandmother would call it *glesse) soup... use heavy cream instead of milk, also if knoephla dough tastes doughy, the dumplings you made are too big next time try rolling into thick noodle shapes and my grandmother would sometimes add a half head of boiled cabbage, thin sliced carrots, and a pinch of nutmeg to the soup... ALSO and MOST IMPORTANT the dough in this recipe is missing its oil/fat- Add 1-2 tablespoons of your desired fat (i.e. butter, bacon grease, vegetable oil) to dough mixture as you mix it."

Reviewed Nov. 25, 2013

"The knoephla in my soup were like little bullets and I had to take them out of the soup before we could eat it. I am wondering if anyone has any idea what went wrong??"

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