Knoephla Soup

Ingredients

Knoephla Dough:

1 cup flour

1 egg

1/2 cup water

1 teaspoon salt

Soup:

1 cup diced onions

1 cup diced potatoes

3 chicken bouillon cubes

Salt& pepper to taste

4 cups milk

1/2 cup cream

Preparation

For the knoephla, combine dough ingredients to make a medium stiff dough, add more flour if needed. Chill.

Once chilled, take 2 tablespoons of dough at a time and roll between palms of hands until they’re about as thin as a pencil.

On a floured surface, cut rolls into ½-inch pieces.

Cook dough pieces in a large kettle of boiling water for about 20 minutes, stirring often so knoephla won’t stick together.

Drain & reserve.

To prepare the soup, sauté onions in 2 tablespoons of butter. Add potatoes and bouillon cubes. Add enough water to cover ingredients and cook for about 25 minutes.

In a large kettle combine the cooked knoephla, potato mixture, milk and cream. There should be enough milk to cover. Simmer for another 20 to 30 minutes, stirring occasionally.