Knoephla Soup
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
- 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
Reviews
Thank you! Thank you! Thank you! My grandma used to make this soup for me but she called it button soup or maybe that’s just what she let me name it. When she passed away a few years back I lost so many of her recipes that were childhood favorites because I wasn’t smart enough to ask for them. I thought this one would be lost forever because obviously button soup is a children’s book and not the actual name and I could never find it with google. Till tonight!!!
This is a great soup. I've been making it for years. The one thing I do is make a larger quantity and cut a whole pound of bacon in small pieces and saute that with a large chopped onion. You can't believe the flavor. Bob
As a child my family made knoephla but we have always called it glesse. We added it to chicken noodle soup instead of the potatoe type soup. When it gets cold out I make it for my kids now. We even just add the dough part,glasse/knoephla, to a can of chicken noodle soup which is quick and easy
My son and i made this yesterday. Delicous. Added it to our favorites list.
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.
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??