Simple Knefla Soup

Simple Knefla Soup

1
Winter Uhlich 0

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

50 m servings 283 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 48.4g
  • 16%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 1175 mg
  • 47%

Based on a 2,000 calorie diet

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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

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  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.

Reviews

1

Thanks, Winter! Great starter recipe! Hubby is from Ashley, ND so I had to make a few changes to make it like his Mom's! I made the soup part exactly as you said, then added a bay leaf and 1/2 ...