Skip to main content New<> this month
Get the Allrecipes magazine
Knefla Soup I
Reviews:
December 19, 2002

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.

  1. 51 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars