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My review
Simple Knefla Soup
Winter Uhlich
"This is a recipe of my husband's grandmother that is so easy to make, and tastes great on a cold day."
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Ingredients
50 m servings 283 calsOriginal recipe yields 8 servings
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Directions
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Prep
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- Whisk the chicken soup base and water together in a large pot. Add the potatoes, carrots, and celery, and bring to a boil; cook until the vegetables are tender, 10 to 15 minutes. Reduce heat to simmer, and stir in the evaporated milk.
- In a mixing bowl, mix together the egg, flour, and milk using your hands. Drop by teaspoonful into the hot soup. Allow the dumplings to cook in the soup until firm.
Nutrition Facts
Per Serving: 283 calories; 5.4 g fat; 48.4 g carbohydrates; 10.7 g protein; 40 mg cholesterol; 1175 mg sodium. Full nutrition
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11/16/2009
Thanks, Winter! Great starter recipe! Hubby is from Ashley, ND so I had to make a few changes to make it like his Mom's! I made the soup part exactly as you said, then added a bay leaf and 1/2 ...