KNOEPHLA SOUP RECIPES

Name: Knoephla Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
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

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

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

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 (DUMPLING SOUP) | ALLRECIPES

Knoephla Soup (Dumpling Soup) | Allrecipes image

I grew up eating this German dumpling soup and now make it for my family. It has a creamy chicken base with dumplings, potatoes, and carrots. My kids love it, and it is a great comfort food on a chilly day!

Provided by Myra

Categories World Cuisine European German

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

10 cups water
2 medium potatoes, peeled and cubed, or more to taste
2 medium carrots, diced
1 medium onion, chopped
1 stalk celery, chopped
10 cubes chicken bouillon
2 cups half-and-half
salt and ground black pepper to taste
2 cups all-purpose flour, or more as needed
½ cup warm water
2 large eggs
1 tablespoon baking powder
salt to taste (optional)

Steps:

Combine water, potatoes, carrots, onion, celery, bouillon cubes, salt, and pepper in a large pot; bring to a low boil. Cook until vegetables are tender, 10 to 15 minutes.
While the soup is cooking, mix the dumpling mixture. Combine 2 cups flour, warm water, eggs, baking powder, and salt in a bowl. Knead with your hands until dough is combined and a little sticky, adding more flour if necessary.
Use scissors to cut 1/2-inch by 1-inch pieces dough directly into the soup; dumplings will swell as they cook so don't cut the pieces too big. Cook for 10 to 15 minutes.
Add half-and-half and cook until heated through, about 5 minutes. Serve immediately.

Nutrition Facts : Calories 276.3 calories, CarbohydrateContent 40.5 g, CholesterolContent 69.7 mg, FatContent 8.9 g, FiberContent 2.7 g, ProteinContent 8.9 g, SaturatedFatContent 4.9 g, SodiumContent 1636.4 mg, SugarContent 2.1 g

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