Knefla Soup I

Knefla Soup I

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

servings 549 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 549 kcal
  • 27%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 83g
  • 27%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 1784 mg
  • 71%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  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.

Reviews

Read all reviews 39
  1. 48 Ratings

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Most helpful positive review

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 amo...

Most helpful critical review

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

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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 amo...

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 th...

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...

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 ...

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...

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!

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 regu...

I got a kick out of this soup since my mother is of Scandanavian descent and had never heard of this type of soup. I made it for her and she loved it. Like many others, I found the liquid adde...

THIS WAS VERY TASTY I AM ALWAYS ON THE LOOKOUT FOR GOOD SOUPS AND THIS ONE SURPRISED ME. MY FAMILY ATE THE WHOLE POT. THANKS FOR SHARING

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