Knoephla Soup

Knoephla Soup

2
Angi 0

"This is not a soup for those watching calories! A German potato soup with small dough balls that I grew up with. It is rich, creamy, and will stick to your ribs. The women in the family have been making this soup for generations, and I've added my own twist to the base recipe."
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Ingredients

1 h 10 m servings 264 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 457 mg
  • 18%

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. Melt butter in a large skillet over medium heat; saute potatoes, onion, and 1 1/2 teaspoons black pepper until just tender, about 20 minutes. Stir 3 cups milk into potato mixture and heat until almost boiling, about 5 minutes. Remove skillet from heat.
  2. Bring water and chicken bouillon to a boil in a Dutch oven or heavy pot.
  3. Combine flour, 7 tablespoons milk, egg, dill, parsley, 1 teaspoon pepper, and salt together in a bowl until dough is stiff. Add more milk, 1 tablespoon at a time, if needed. Roll dough into ropes about 1/2-inch thick on a work surface. Cut ropes into 1/4-inch pieces and drop into boiling broth. Reduce heat, cover Dutch oven with a lid, and simmer until knoephla begin to float, about 10 minutes.
  4. Stir potato mixture into broth and knoephla; simmer until potatoes are tender, about 20 minutes.

Footnotes

  • Cook's Note:
  • If you are watching sodium, you can use 4 cups of chicken broth and 2 cups of water instead of the bouillon.

Reviews

2

First time making this and it was amazing! Creamy and comforting on a chilly evening. :)

This soup is exactly what it says it is! I was looking for something I could make with ingredients on hand and found this. Very rich, yummy and satisfying. I was worried about making dumplings f...