Simple Knefla Soup

Simple Knefla Soup

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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50 m servings 283 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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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  • Prep

  • Cook

  • Ready In

  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.



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 ...