A German favorite of my Grandma's with an American twist! A thick, hearty soup.


Recipe Summary

45 mins
45 mins
1 hr 30 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cheese Sauce:


Instructions Checklist
  • Place the potatoes, carrots, celery, onion, 2 teaspoons of salt, and 3 quarts of water into a large pot. Bring to a boil over high heat while you proceed to make the knipla.

  • Combine 5 cups of flour and 1 teaspoon of salt in a large bowl; pour in the eggs and 1 1/4 cups water. Mix until the dough comes together, about two minutes. Knead on a lightly floured surface for 3 to 5 minutes until elastic. Using kitchen scissors, snip off pieces of the dough into the boiling soup. Boil until the knipla rise to the surface, then reduce heat to low, and simmer while you make the cheese sauce.

  • Melt the butter in a saucepan over medium heat, then whisk in 1 cup of flour and 2 teaspoons of salt. Pour in milk and add cheese; cook until the cheese melts and the mixture thickens, stirring constantly. Pour the cheese sauce into the soup and simmer for 20 minutes more, or until ready to serve.

Nutrition Facts

553 calories; protein 15.3g; carbohydrates 74.2g; fat 21.7g; cholesterol 88.1mg; sodium 1227.4mg. Full Nutrition

Reviews (5)

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Most helpful positive review

Rating: 5 stars
My German hubby loved this soup. I was pleased to make him a traditional German dish that he would like. Thanks! Read More
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
My German hubby loved this soup. I was pleased to make him a traditional German dish that he would like. Thanks! Read More
Rating: 4 stars
The Soup with the cheese sauce was amazing. I didn't like the dumplings and pulled them out. With just the soup and the cheese sauce mixed in the soup was really good. Read More
Rating: 5 stars
Wonderful soup! Even my picky-eater kids gobbled this up with joy! I made a few changes from the original to suit our tastes: I omitted the dumplings and used veggie stock in stead of water. I also pureed half of the veggies (after cooking in the broth for about 20 mins) in a food processor then stirred back into the pot to give the soup a more hearty creamy consistency. I served with "Papa Drexler's Bavarian Pretzels" which are so easy and fun to make with kids. Delicious!! Read More
Rating: 5 stars
Fantastic! The only change I made to this was that I cut the salt by half across the board. Half in the broth half in the dumplings and half in the cheese sauce. When I served it it definitely needed more salt but I think the recipe was excessive. To make this again I would still cut the salt in half in the broth and the dumplings but would leave the salt full strength in the cheese sauce. That still cuts 1 1/2 teaspoon of salt from the original recipe (288 milligrams of sodium per serving!). The only other change I would recommend is some pepper otherwise the recipe is perfect. I will make this recipe again reducing the salt by 1/2 in the broth and the dumplings. Thank you for a keeper! Read More
Rating: 5 stars
I loved this soup! Every easy to make and leftovers are even better. Read More