Simple Knefla Soup Recipe
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Simple Knefla Soup

By: Winter Uhlich  
"This is a recipe of my husband's grandmother that is so easy to make, and tastes great on a cold day."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 70 people have saved this

Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1/4 cup chicken soup base
  • 5 cups water
  • 6 potatoes, peeled and diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 (12 fluid ounce) can evaporated milk
  •  
  • 1 egg, beaten
  • 1 cup all-purpose flour
  • 1/2 cup milk

Directions

  1. Whisk the chicken soup base and water together in a large pot. Add the potatoes, carrots, and celery, and bring to a boil; cook until the vegetables are tender, 10 to 15 minutes. Reduce heat to simmer, and stir in the evaporated milk.
  2. In a mixing bowl, mix together the egg, flour, and milk using your hands. Drop by teaspoonful into the hot soup. Allow the dumplings to cook in the soup until firm.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 283 | Total Fat: 5.4g | Cholesterol: 43mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2009 by CindyLepp Supporting Member (Click to learn more about Supporting Membership)
Thanks, Winter! Great starter recipe! Hubby is from Ashley, ND so I had to make a few changes... MORE

 
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