Knoephla Soup Recipe
- 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 Eggland's Best 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(4)
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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!
It wasn't quite like my grandmother made it, but my kids still liked it. I had a couple tablespoons of bacon grease and crumpled up about 6 pieces of bacon to add some flavor. It was still a little to bland so I threw in some extra salt and a bit of pepper; next time I'll cut back on the butter.