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Knefla Soup I
September 08, 2002

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.

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