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