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

Gallery

Recipe Summary

Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large stock pot combine potatoes, onion, carrot, celery, chicken bouillon cubes, parsley, water, salt, pepper and butter. Simmer soup until vegetables become tender.

    Advertisement
  • In a separate bowl mix flour, egg, salt and milk. Mix until dough is uniformed and then form into long strips. Cut strips into small pieces.

  • Once vegetables are tender add knefla pieces and let simmer for 30 minutes.

  • Add evaporated milk, stir and serve.

Nutrition Facts

549 calories; protein 16.5g; carbohydrates 83g; fat 17.2g; cholesterol 52.9mg; sodium 1783.6mg. Full Nutrition
Advertisement

Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/28/2003
LOL. I was reading other reviews of this, and had to chuckle. I grew up with knoephle soup -- it was considered to be a real treat, and a Dakota German delicacy. I, too, found the milk amount in the dumplings to be way too much. I would use more like a 1/3 of a cup of milk to the two cups of flour. Also, forget about cutting your dumplings -- that's more for noodles. Just tear off small pieces of dough and drop them in. Thumb-size pieces are traditional, but there's nothing wrong with a little bigger. The recipe is bland, but that's how it's supposed to be, really. It's not a Cajun dish, for sure. You can, however, spice it up with a little dill ground dill in your dumplings, a little more pepper, and by using chicken broth with herbs (the canned variety). This soup is thick like a stew, oftentimes served as the main course. Or with fried chicken and a vegetable side, where the soup serves as the potato course. Read More
(65)

Most helpful critical review

Rating: 2 stars
09/08/2008
Use real broth. Also add a package of bacon for a rich taste! Read More
(3)
53 Ratings
  • 5 star values: 35
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
10/28/2003
LOL. I was reading other reviews of this, and had to chuckle. I grew up with knoephle soup -- it was considered to be a real treat, and a Dakota German delicacy. I, too, found the milk amount in the dumplings to be way too much. I would use more like a 1/3 of a cup of milk to the two cups of flour. Also, forget about cutting your dumplings -- that's more for noodles. Just tear off small pieces of dough and drop them in. Thumb-size pieces are traditional, but there's nothing wrong with a little bigger. The recipe is bland, but that's how it's supposed to be, really. It's not a Cajun dish, for sure. You can, however, spice it up with a little dill ground dill in your dumplings, a little more pepper, and by using chicken broth with herbs (the canned variety). This soup is thick like a stew, oftentimes served as the main course. Or with fried chicken and a vegetable side, where the soup serves as the potato course. Read More
(65)
Rating: 4 stars
01/17/2006
Another easy way to make the kneflas is to use a kitchen scissors and cut the dough off in small pieces. My mom used to use a spoon and cut off a piece in the bowl and then dip the spoon with the dough on it into the hot soup and it will drop off. When the kneflas come back up to the top of the soup they are very close to being cooked. Knefla soup is still served in many restaurants in North Dakota. Read More
(17)
Rating: 5 stars
07/23/2003
I even screwed this one up (due to my lack of expertise in making the "knefla" or dumpling-like noodles) and it was still wonderful!! I added a little more celery & carrots used 6 cups of water with both chicken bullion and chicken soup base and dried onion flakes. I'm a novice at making the noodles but I took other reviewers advice and used 1/3 cup of milk to the 2 cups of flour and made small "balls" and dropped them into the soup rather than cutting strips...and I didn't use the entire mix either only apprx 3/4 of it. Finally while I was allowing the soup to cook I cooked some bacon crumbled it and added it when I added the evaporated milk. The "knefla" was slightly doughy/chewy yet despite cooking for the length of time required but I assume that is because I have no idea how it's suppossed to look feel size etc...Still I'm making this again because it was an impressive soup! Hopefully as I keep practicing the noodle or dumpling part of it will turn out right! Thanks Sue and your neighbor for sharing this delicious recipe with my family. Read More
(10)
Advertisement
Rating: 5 stars
09/17/2007
Excellent recipe! I used 4 carrots and 3 stalks of celery instead plus added about 4 cups more water throughout boiling when liquid content got too low. I reduced the margarine to about 1/4 cup and had to add a lot more salt than called for in order to bring out the taste. This recipe is even more delicious during reheating. This is the best knefla recipe I've found and I'll make it again and again. Read More
(7)
Rating: 5 stars
08/20/2003
Really yummy soup! Makes a huge lot of soup-- I thought it was more like 12 servings not six. It does come out slightly bland....needs at least a tsp of salt in my opinion though I don't want to offend any native Knefla makers. Also it could do with more than a single carrot and celery stalk. Also what are the Knefla pieces supposed to look like? (How big?) I rolled them into 3/4-cm strips and cut them at an inch but they ended up swelling into pieces much bigger than that. Read More
(7)
Rating: 5 stars
12/19/2002
I am norwegian and my grandfather always made this soup for me when I was a child. It is so delicious and deeply satisfying. My favorite soup ever! Read More
(6)
Advertisement
Rating: 5 stars
08/21/2003
This soup was WONDERFUL. The only thing I changed was using buttermilk instead of regular milk in the knelpha ( needed to get rid of some) although I couldn't taste buttermilk it saved my regular for dinner:). I will definetly be making this again mayhaps next time I will add some chopped chicken breast too and make it the main course. Although I too agree that the servings are off I scaled down to 2 and ended up with more like 3 lg or 4 small servings then again I ended up wanting more than I thought I would too! So glad I found this many thanks to you Sue and your Scandanavian neighbor. Read More
(5)
Rating: 5 stars
10/20/2002
I had to make a few adjustments on the amount of milk in the noodle recipe. I don't know if it was a type error but one cup is way to much. Use 1/2 cup and you will get perfect noodles. Otherwise excellent. Read More
(4)
Rating: 4 stars
07/17/2003
THIS WAS VERY TASTY I AM ALWAYS ON THE LOOKOUT FOR GOOD SOUPS AND THIS ONE SURPRISED ME. MY FAMILY ATE THE WHOLE POT. THANKS FOR SHARING Read More
(4)
Rating: 2 stars
09/08/2008
Use real broth. Also add a package of bacon for a rich taste! Read More
(3)
Advertisement