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I want to share one of my favorite childhood comfort foods with you. Knoephla Soup is simply the best. It is of German origin and a Swabian classic dish, but I know it as a North Dakota favorite. This Knoephla Soup recipe comes from the heart of my Grandmother’s kitchen and I hope Doris can impart a bit of that love on your family. 

A bowl of Knoephla Soup with parsley sprinkled on top and french bread in the background.
Knoephla Soup is a North Dakota favorite and full of comfort. From my grandmother’s kitchen to yours.

Knoephla soup is one of those recipes that both tastes delicious and brings me back to childhood. If you don’t know what knoephla soup is, you are in for a treat. If you do, this recipe is really a great from-scratch take on the classic German recipe that you know, love, and is part of our knoephla soup series. Try out this rich, buttery, creamy traditional German soup today and make some Knoephla soup!

Table of Contents

🥣 What Is Knoephla Soup?

It is a chicken-based dumpling soup that has cream, butter, and a few different vegetables. Typically, you will find potatoes, carrots, and celery in the soup. Then, there are the dumplings, which make it Knoephla Soup. We previously wrote about the origins and history of German Knöpfle dumplings and this soup, so that can give you a good historical context.

If I were to plainly describe it, I would say it is a fat-filled, creamy, dumpling soup. Knoephla soup is hearty, tasty, and hits many comfort food check boxes. This is not a light recipe, although some changes could be made to lighten it up a bit. None of those changes I would recommend. 😉

Memories of Knoephla Soup

On a personal note, I have very fond memories of this soup. I know that many people looking at food blogs don’t want to hear the story and usually, I do not include stories. This one is different, as this soup holds a place in my heart. Scroll to the bottom if you just want to get to the recipe.

I cooked this soup with my grandmother, Doris, and remember being a young kid trying to help her make this soup. Food can bring people to a time-place and this brings me to my grandma’s kitchen in the early 1980s. I can imagine the first time I cooked this with her and visualize everything about their kitchen in Enderlin, North Dakota.

Not only does this recipe bring me closer to my loved ones that are no longer here, but I think it provides a connection with my heritage and the world. I am celebrating a dish that my ancestors made. Other people in my region are doing the same thing. When make knoephla, I feel like I am creating connections with my heritage and I hope I can share some of those feelings with you. 

Me sharing this recipe with you maybe will inspire you to make it and we can have that connection. Just you, me, and Doris sharing this bond through food. No matter our backgrounds and how different we think we are, food is something we all share. A great dish can bring unlikely people together. Who knows. Perhaps, our bond will extend to your family when they taste this lovely soup.

🍗 Use Homemade Chicken Stock If You Can

We just got done sharing our Chicken Stock recipe and I would recommend using this, or a similar, recipe to make the best soup. I also understand that this could take some time and the boxed chicken stock is a reasonable substitute. If you do substitute your chicken stock, remember that your final product will be reflective of the ingredients you choose. If you pick a higher quality store-bought chicken stock, you are going to have a better soup.

🧑‍🍳 Flour Roux For Thickening

This is not necessary, but I like to make my broth nice and thick. The flour dumplings and a rich stock are going to help with this, but one thing I like to do is to add some flour at the beginning, as well. If I make a little roux at the beginning, it can help create a knoephla soup that is thick and delicious.

🥟 The Dumplings

The dumpling recipe is relatively straightforward and requires only a few ingredients. These can be made while your potatoes and veggies are cooking. In my instructions, I roll them out, but I gotta tell you my occasional cheat. I will mix the ingredients in the bowl and instead of rolling them out, I will take a small spoon and when the time is appropriate, just spoon them up and dump them in the soup.

This only saves a few minutes and there are a few drawbacks. Since I am adding the dumplings over a longer interval, I do get some inconsistent cook times. Additionally, the size of the dumplings isn’t uniform which can have an impact on both cooking time and how big they are.

To be safe, just roll out your dumplings, but in the future just keep these small timesavers in your pocket for thought.

🍲 Knoephla Soup Leftovers Are The Best

Sometimes I think about making this soup and then just putting it in the fridge overnight because the leftovers are THAT good. I think what happens is that the flour from the dumplings sort of invades the rest of the soup and you get this super nice, thick dumpling soup. I absolutely adore knoephla soup leftovers and wouldn’t even consider making this soup without an expectation that I am making enough for leftovers.

Chopped potatoes in a container. Celery and carrots in another container.
Celery, carrots, and potatoes are the main vegetable ingredients you will need for this recipe.
Carrots and celery in a pot.
Once the butter has melted, add the celery and carrots to the pot and cook for about five minutes. Add the flour.
Mixing dough.
Mix the dough ingredients before rolling out.
Rolled out Knoephla dough before we cut them into dumplings.
It looks rediculous, but roll the dough out before cutting.
Cut dumplings waiting to be boiled.
Cut the dumplings into small pieces, or to your taste.

📝 Tips For Making This Recipe

  • Using homemade chicken stock will give the best results, but boxed works well, as well. 
  • If you are running short on time, you can shorten the cooking process by not rolling out the dough and using a spoon to quickly make the dumplings. I recommend rolling, but I do this shortcut occasionally.
  • Frozen dumplings would be fine for saving time, but homemade is better!
Overhead view of two bowls of knoephla soup. There is a cutting board with some french bread on it.

🛠 Products I Used In This Recipe

😋 Did You Try This Recipe?

That is awesome, and thank you so much for giving this Traditional Knoephla Soup recipe a try. If you could leave a rating in the comment area below, it would be greatly appreciated. This lets me know how I am doing and also helps others decide if they want to make this recipe. Most of all, thanks for visiting Ramshackle Pantry. 

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A bowl of Knoephla Soup with parsley sprinkled on top and french bread in the background.

Knoephla Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 27 reviews
  • Author: Ben Myhre
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 Hour
  • Yield: 8 Bowls 1x
  • Category: Soup
  • Method: Boil
  • Cuisine: German
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Description

If you need a delicious, comforting, creamy, dumpling soup, Knoephla Soup is right up your alley. This German dish is very popular in some regions of the upper midwest and when you try it, you will know why.

Ingredients

Units Scale
  • 4 Tablespoons Butter
  • 4 Celery Stocks, chopped
  • 4 Carrots, Chopped
  • 1/4 cups flour
  • 4 Medium Potatoes, Chopped
  • 8 Cups Chicken Stock
  • Salt to taste
  • 1 cup Heavy Whipping Cream

For Dumplings:

  • 2 cups flour
  • 2 eggs
  • 1/2 cup milk
  • 1 Teaspoon salt

Instructions

  1. Melt butter – In large pot, add butter and put on low to allow butter to melt
  2. Add Vegetables – Once melted, add carrots and celery
  3. Cook to soften – on low for 5 minutes
  4. Add flour – Stir in 1/4 cup flour
  5. Combine flour – Add 1 cup of Chicken Stock to the soup and mix to incorporate the flour
  6. Add rest of stock
  7. Add potatoes
  8. Simmer – Turn to medium-high and cook until potatoes are tender (about 30-40 minutes)
  9. Start Dumplings – While potatoes are cooking make dumplings as follows
  10. Mix dumpling ingredients – Mix all dumpling ingredients in a bowl and combine well
  11. Separate for ease – Divide into two pieces just to make easier to work with
  12. Roll dough – Roll each piece out with your hand so it is approximately 1 inch in diameter and like a roll. If needed sprinkle with flour to make it easier to work with
  13. Cut dumplings – cut into 1-inch dumpling pieces and set aside.
  14. Season – Add any needed salt to the soup.
  15. Add dumplings to broth – Once the potatoes are tender, add dumplings to soup
  16. Cook dumplings – Cook for 5 minutes
  17. Add Cream – Remove from heat, add cream and stir
  18. Serve

Notes

  • Using homemade chicken stock will give the best results, but boxed works well, as well.
  • If you are running short on time, you can shorten the cooking process by not rolling out the dough and using a spoon to quickly make the dumplings. I recommend rolling, but I do this shortcut occasionally.
  • Frozen dumplings would be fine for saving time, but homemade is better!

Nutrition

  • Serving Size: 1/8 Total
  • Calories: 414 Calories
  • Sugar: 6 g
  • Sodium: 1892 mg
  • Fat: 20 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 47 g
  • Fiber: 6 g
  • Protein: 11 g
  • Cholesterol: 102 mg

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95 Comments

    1. I generally use the old go-to Russet, but Yukon would probably be a bit better. I am sure I have used red taters from time to time.

  2. This is not the knoephla soup my grandma made when I was growing up but it has become a new family favorite. I have to make double batches and family members ask me to make them a batch to take home. I don’t out potatoes in as I feel that makes it too heavy for me and their not missed. Delicious and comforting.

    Reply

    1. Our grandmas must have been at a different church. 😉 I am glad your family loves it and I am actually having it for dinner tonight, as it is a family favorite here, too.

  3. I grew up in Eureka, SD where our school lunches included this gem (although we also throw in some German sausage from the local butcher). Another shortcut to rolling out the dough is to use a kitchen scissors and cut off small pieces from the dough ball. Thanks for sharing a taste of home!

    Reply

  4. I am originally from Detroit Michigan, but I have lived in North Dakota. For the last 12 years and i’m in Enderlin ND watching your video

    Reply

    2. I’m originally from the Flint area, with a ton of family in Detroit and surrounding areas. I’ve been in ND for about 15 years, now residing in Fargo. I saw Enderlin and used to work in Lisbon and Oakes – crazy the small world. I first heard of this soup when I moved to Minot and now it’s such a comfort!

  5. When we went pheasant hunting as a kid it was a must to go in to Strasbourg North Dakota for Knoephla at lunch in the local diner. This brings back those
    memories .

    Reply

    1. Heck, yeah! Lawrence Welk’s birthplace. I have visited and fished in that area. A lovely part of the state!