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Simple Knefla Soup

Rated as 4 out of 5 Stars

"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 cals
Original recipe yields 8 servings

Directions

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  1. 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.
  2. 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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Reviews

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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 ...