Knoephla Soup
By: Sheri Wetherell
Published: Friday, January 21, 2011 - 3:06pm

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

1 For the knoephla, combine dough ingredients to make a medium stiff dough, add more flour if needed. Chill. 2 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. 3 On a floured surface, cut rolls into ½-inch pieces. 4 Cook dough pieces in a large kettle of boiling water for about 20 minutes, stirring often so knoephla won’t stick together. 5 Drain & reserve. 6 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. 7 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.

About


Knoephla is a type of dumpling commonly used in German soups. Knoephla Soup in a thick, almost stew-like chicken and potato soup. 
It is a popular dish in Minnesota, North Dakota and South Dakota where many Germans emigrants from the Russian Empire settled.