Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

283 calories; protein 10.7g; carbohydrates 48.4g; fat 5.4g; cholesterol 40mg; sodium 1174.8mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/23/2009
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 tsp of allspice for flavoring. Used McNess soup base a favorite in ND! Hubby like his Knephla to be like noodle so I added another cup of flour and less milk just made to dough consistantly. Then like my MIL does it clipped small bits off the dough ball with the kitchen scissors into the boiling water Hubby said to double the noodle part next time! He ate all I made by himself! Low calorie low cholesteral and so quick! Read More
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