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Knoepfla Soup

Rated as 4.5 out of 5 Stars

"A German dumpling soup. The longer it's boiled, the thicker the soup."
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1 h servings 502
Original recipe yields 8 servings


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  1. Mix flour, eggs, milk, and salt together in a bowl, beating dough until it holds together. Turn dough out onto a well-floured work surface, knead a few times until no longer sticky, and roll dough out about 1/2 inch thick. Cut the dough into 1- to 1 1/2-inch squares.
  2. Bring a large pot of lightly salted water to a boil and gently drop the dumplings into the boiling water a few at a time, stirring to keep them from sticking. Boil until all dumplings have risen to the top, 8 to 10 minutes. Remove from water with a slotted spoon and transfer to a bowl.
  3. Bring chicken broth to a boil in a large soup pot and whisk in cream of chicken soup and cream until soup is smoothly combined. Stir in potatoes, onion, and dumplings, reduce heat to medium-low, and simmer until dumplings and potatoes are tender and the soup is thickened, 25 to 40 minutes.

Nutrition Facts

Per Serving: 502 calories; 28.8 49.2 11.3 140 2081 Full nutrition

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Read all reviews 3
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At first the dumplings threw me off (I have never made ANY before!), but, they turned out delicious!! Instead of two cans of cream of chic i used one of chic and one of celery. I also added a co...

I have made this several times. I follow the recipe exactly. What makes this the best is boiling the potatoes and dumplings separately. The only thing I do that is different I drop the dumpli...

Good! I added 3-4 Tbs of butter and it really made a difference! I have found you can add the dough directly to the soup.