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

Knoephla Soup Recipe

  • 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

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.


Scale

Ingredients

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

Keywords: Knoephla Soup