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 egg, beaten
- 5 to 6 tablespoons milk
- 1/2 teaspoon salt
- Minced fresh parsley, optional
- 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).
1 cup: 249 calories, 13g fat (8g saturated fat), 57mg cholesterol, 762mg sodium, 28g carbohydrate (6g sugars, 1g fiber), 6g protein.
Reviews for Knoephla Soup
"Yummy, my family loves this recipe!"
"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."
"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."
"PrThis is a recipe that the Germans from Russia who moved to North Dakota make.Knoephla soup2 stalk celery, diced1 med. onion, diced2. 32 oz boxes chicken broth6 potatoes, diced2 T. chicken soup base2 Bayleaves1lb of bacon cooked1 stick butter1 pint heavy creamKnoephla Dough4 C. flour2 tsp. salt1 C. water or milk3 tsp. baking powder4 eggsCombine 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."
"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."
"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."
"may even be a 5... CAN STILL TAKES MY GRANDMOTHERS VERSION thou... lol"
"Like gr_elo, I was served knoephla as a dumbling. Grandma Schock, raised in SoDakota, pan fried the dumplings with sourkraut and sausage. For a dipping sauce, or "dunky" she used mayo and milk. Not sure where the "dunky sauce" came from but it didn't matter since it was grandma's.The most amazing thing about her recipes were that she worked off memory of mother's technique... a pinch her, a pinch there. My sister-in-law, an Italian gourmet cook in her own right, was in awe as she recounted her stories of learning the "old" german methods of cooking.Okay, one more story, then I am done. In the early sixties, as a boy I watched "Combat" on TV in the SF Bay Area. I asked my mother to translate the German, and she was unalble to do so. It was then that I discovered the “Germans from Russian” heritage, AKA Black Sea Germans. Their German language is tied to Czarina Katherine’s force marriage."
"The Germans from Russia, also known as the Black Sea Germans, brought this recipe with them when they immigrated to the US and settled in the Dakotas and Minnesota areas. It is in many of the church and hometown recipe books in North and South Dakota and Minnesota."
"It is NOT a traditional German soup, it is something the Bavarians (from the Kingdom of Bavaria) who emigrated to Russia in the 16 and 1700s brought to the USA.IT is also not Knoephla,that word originated from the German word knuepfen (pinch) and abknuepfen (to pinch off). In the now German Bavaria they still pinch noodle dough off in small pieces instead of cutting it. As an old German (came to the US at age 31 in 1958) I have never heard of a soup that had both broth and milk as the liquid ingredient. There is nothing similar in my German cookbooks dating from 1874 to the 1960s."