- 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
- 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).
Reviews for Knoephla Soup
Sort By :
PrThis is a recipe that the Germans from Russia who moved to North Dakota make.
2 stalk celery, diced
1 med. onion, diced
2. 32 oz boxes chicken broth
6 potatoes, diced
2 T. chicken soup base
1lb of bacon cooked
1 stick butter
1 pint heavy cream
4 C. flour
2 tsp. salt
1 C. water or milk
3 tsp. baking powder
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.
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.
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??
I have made this recipe many times and it is my favorite. My picky kids even love it, thank you for such a great recipe.
My husband and I loved this soup. It reminds me of a cream of potato soup, but with dumplings. I can't wait to make this one again!