Knefla Soup I Recipe - Allrecipes.com
Knefla Soup I Recipe

Knefla Soup I

Recipe by  

"I asked my Scandinavian neighbor if she had heard of this soup and she gave me this recipe."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. In a large stock pot combine potatoes, onion, carrot, celery, chicken bouillon cubes, parsley, water, salt, pepper and butter. Simmer soup until vegetables become tender.
  2. In a separate bowl mix flour, egg, salt and milk. Mix until dough is uniformed and then form into long strips. Cut strips into small pieces.
  3. Once vegetables are tender add knefla pieces and let simmer for 30 minutes.
  4. Add evaporated milk, stir and serve.
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Reviews More Reviews

Most Helpful Positive Review
Oct 28, 2003

LOL. I was reading other reviews of this, and had to chuckle. I grew up with knoephle soup -- it was considered to be a real treat, and a Dakota German delicacy. I, too, found the milk amount in the dumplings to be way too much. I would use more like a 1/3 of a cup of milk to the two cups of flour. Also, forget about cutting your dumplings -- that's more for noodles. Just tear off small pieces of dough and drop them in. Thumb-size pieces are traditional, but there's nothing wrong with a little bigger. The recipe is bland, but that's how it's supposed to be, really. It's not a Cajun dish, for sure. You can, however, spice it up with a little dill ground dill in your dumplings, a little more pepper, and by using chicken broth with herbs (the canned variety). This soup is thick like a stew, oftentimes served as the main course. Or with fried chicken and a vegetable side, where the soup serves as the potato course.

 
Most Helpful Critical Review
Sep 08, 2008

Use real broth. Also add a package of bacon for a rich taste!

 

47 Ratings

Jan 17, 2006

Another easy way to make the kneflas is to use a kitchen scissors and cut the dough off in small pieces. My mom used to use a spoon and cut off a piece in the bowl and then dip the spoon with the dough on it into the hot soup and it will drop off. When the kneflas come back up to the top of the soup they are very close to being cooked. Knefla soup is still served in many restaurants in North Dakota.

 
Jul 23, 2003

I even screwed this one up (due to my lack of expertise in making the "knefla" or dumpling-like noodles) and it was still wonderful!! I added a little more celery & carrots, used 6 cups of water with both chicken bullion and chicken soup base and dried onion flakes. I'm a novice at making the noodles but I took other reviewers advice and used 1/3 cup of milk to the 2 cups of flour and made small "balls" and dropped them into the soup rather than cutting strips...and I didn't use the entire mix either, only apprx 3/4 of it. Finally, while I was allowing the soup to cook, I cooked some bacon, crumbled it and added it when I added the evaporated milk. The "knefla" was slightly doughy/chewy yet despite cooking for the length of time required, but I assume that is because I have no idea how it's suppossed to look, feel, size, etc...Still, I'm making this again because it was an impressive soup! Hopefully, as I keep practicing, the noodle or dumpling part of it will turn out right! Thanks Sue and your neighbor for sharing this delicious recipe with my family.

 
Aug 20, 2003

Really yummy soup! Makes a huge lot of soup-- I thought it was more like 12 servings, not six. It does come out slightly bland....needs at least a tsp of salt in my opinion, though I don't want to offend any native Knefla makers. Also it could do with more than a single carrot and celery stalk. Also, what are the Knefla pieces supposed to look like? (How big?) I rolled them into 3/4-cm strips and cut them at an inch, but they ended up swelling into pieces much bigger than that.

 
Dec 19, 2002

I am norwegian, and my grandfather always made this soup for me when I was a child. It is so delicious and deeply satisfying. My favorite soup ever!

 
Sep 16, 2007

Excellent recipe! I used 4 carrots and 3 stalks of celery instead, plus added about 4 cups more water throughout boiling when liquid content got too low. I reduced the margarine to about 1/4 cup, and had to add a lot more salt than called for in order to bring out the taste. This recipe is even more delicious during reheating. This is the best knefla recipe I've found and I'll make it again and again.

 
Aug 21, 2003

This soup was WONDERFUL. The only thing I changed was using buttermilk instead of regular milk in the knelpha ( needed to get rid of some), although I couldn't taste buttermilk, it saved my regular for dinner :). I will definetly be making this again, mayhaps next time I will add some chopped chicken breast too and make it the main course. Although, I too agree that the servings are off I scaled down to 2 and ended up with more like 3 lg or 4 small servings, then again I ended up wanting more than I thought I would too! So glad I found this, many thanks to you Sue, and your Scandanavian neighbor.

 

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Nutrition

  • Calories
  • 549 kcal
  • 27%
  • Carbohydrates
  • 83 g
  • 27%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 17.2 g
  • 26%
  • Fiber
  • 6.9 g
  • 28%
  • Protein
  • 16.5 g
  • 33%
  • Sodium
  • 1784 mg
  • 71%

* Percent Daily Values are based on a 2,000 calorie diet.

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