Ingredients1 h 30 m servings 553 cals
- 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.
Per Serving: 553 calories; 21.7 g fat; 74.2 g carbohydrates; 15.3 g protein; 88 mg cholesterol; 1227 mg sodium. Full nutrition
ReviewsRead all reviews 5
My German hubby loved this soup. I was pleased to make him a traditional German dish that he would like. Thanks!
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.
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...
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 defi...