HOW TO MAKE KNOEPHLA RECIPES

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KNOEPHLA SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME



Knoephla Soup Recipe: How to Make It - Taste of Home image

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

Provided by Taste of Home

Categories     Lunch    Side Dishes

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12

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

Steps:

  • 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 : Calories 249 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 762mg sodium, CarbohydrateContent 28g carbohydrate (6g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

KNOEPHLA SOUP RECIPE | ALLRECIPES



Knoephla Soup Recipe | Allrecipes image

This is not a soup for those watching calories! A German potato soup with small dough balls that I grew up with. It is rich, creamy, and will stick to your ribs. The women in the family have been making this soup for generations, and I've added my own twist to the base recipe.

Provided by Angi

Categories     Potato Soup

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 10 servings

Number Of Ingredients 14

½ cup butter, cut into cubes
3 baking potatoes, peeled and cut into cubes
1 small onion, diced
1 ½ teaspoons ground black pepper
3 cups whole milk
6 cups water
2 tablespoons chicken bouillon
1 ½ cups all-purpose flour
7 tablespoons whole milk, or more as needed
1 egg, beaten
2 teaspoons dill weed
2 teaspoons parsley
1 teaspoon ground black pepper
½ teaspoon salt

Steps:

  • Melt butter in a large skillet over medium heat; saute potatoes, onion, and 1 1/2 teaspoons black pepper until just tender, about 20 minutes. Stir 3 cups milk into potato mixture and heat until almost boiling, about 5 minutes. Remove skillet from heat.
  • Bring water and chicken bouillon to a boil in a Dutch oven or heavy pot.
  • Combine flour, 7 tablespoons milk, egg, dill, parsley, 1 teaspoon pepper, and salt together in a bowl until dough is stiff. Add more milk, 1 tablespoon at a time, if needed. Roll dough into ropes about 1/2-inch thick on a work surface. Cut ropes into 1/4-inch pieces and drop into boiling broth. Reduce heat, cover Dutch oven with a lid, and simmer until knoephla begin to float, about 10 minutes.
  • Stir potato mixture into broth and knoephla; simmer until potatoes are tender, about 20 minutes.

Nutrition Facts : Calories 258 calories, CarbohydrateContent 30.2 g, CholesterolContent 50.5 mg, FatContent 12.5 g, FiberContent 2.2 g, ProteinContent 6.7 g, SaturatedFatContent 7.4 g, SodiumContent 452.7 mg, SugarContent 4.4 g

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KNOEPHLA SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
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