Taste of Home
Knoephla Soup
TOTAL TIME: Prep: 20 min. Cook: 40 min.
YIELD: 10 servings (2-1/2 quarts).
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. —Lorraine Meyers, Willow City, North Dakota
Ingredients
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1/2 cup butter, cubed
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3 medium potatoes, peeled and cubed
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1 small onion, grated
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3 cups milk
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6 cups water
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6 teaspoons chicken or 3 vegetable bouillon cubes
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KNOEPHLA:
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1-1/2 cups all-purpose flour
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1 egg, beaten
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5 to 6 tablespoons milk
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1/2 teaspoon salt
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Minced fresh parsley, optional
Directions
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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.
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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.
Nutrition Facts
1 cup: 249 calories, 13g fat (8g saturated fat), 57mg cholesterol, 762mg sodium, 28g carbohydrate (6g sugars, 1g fiber), 6g protein.
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