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Knoephla Soup

Name: Knoephla Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 10 servings (2-1/2 quarts).
Cuisine: Europe, German
Ingredients: 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; KNOEPHLA:; 1-1/2 cups all-purpose flour; 1 egg, beaten; 5 to 6 tablespoons milk; 1/2 teaspoon salt; Minced fresh parsley, optional

15 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 40 min.

Makes

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

Knoephla Soup Recipe photo by Taste of Home

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Ingredients

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
KNOEPHLA:
1-1/2 cups all-purpose flour
1 egg, beaten
5 to 6 tablespoons milk
1/2 teaspoon salt
Minced fresh parsley, optional

Directions

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.

Nutrition Facts

1 cup: 249 calories, 13g fat (8g saturated fat), 57mg cholesterol, 762mg sodium, 28g carbohydrate (6g sugars, 1g fiber), 6g protein.

Knoephla Soup

Total Time

Makes

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