Knefla Soup


I asked my Scandinavian neighbor if she had heard of knefla (knoephla) soup and she gave me this recipe.

Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hrs


  • 6 potatoes, peeled and chopped

  • 2 onions, chopped

  • 1 carrot, sliced

  • 1 stalk celery, sliced

  • 4 cubes chicken bouillon

  • 1 tablespoon dried parsley

  • 5 cups water

  • 1 teaspoon salt

  • 1 pinch ground black pepper

  • cup margarine

  • 2 cups all-purpose flour

  • 1 egg

  • 1 teaspoon salt

  • 1 cup milk

  • 1 (12 fluid ounce) can evaporated milk


  1. In a large stockpot, combine potatoes, onions, carrot, celery, bouillon cubes, parsley, water, salt, pepper, and margarine. Simmer soup until vegetables become tender, 10 to 15 minutes.

  2. Meanwhile, mix flour, egg, salt, and milk together in a bowl until a uniform dough forms. Form dough into long strips; cut strips into small pieces (knefla).

  3. Once vegetables are tender, add knefla to the pot and let simmer for 30 minutes.

  4. Stir in evaporated milk and serve.

Nutrition Facts (per serving)

549 Calories
17g Fat
83g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 549
% Daily Value *
Total Fat 17g 22%
Saturated Fat 6g 28%
Cholesterol 53mg 18%
Sodium 1784mg 78%
Total Carbohydrate 83g 30%
Dietary Fiber 7g 25%
Total Sugars 12g
Protein 17g
Vitamin C 47mg 236%
Calcium 277mg 21%
Iron 4mg 24%
Potassium 1336mg 28%

* 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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