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Knoephla Soup

Rated as 4.78 out of 5 Stars

"This is not a soup for those watching calories! A German potato soup with small dough balls that I grew up with. It is rich, creamy, and will stick to your ribs. The women in the family have been making this soup for generations, and I've added my own twist to the base recipe."
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1 h 10 m servings 264
Original recipe yields 10 servings


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  1. Melt butter in a large skillet over medium heat; saute potatoes, onion, and 1 1/2 teaspoons black pepper until just tender, about 20 minutes. Stir 3 cups milk into potato mixture and heat until almost boiling, about 5 minutes. Remove skillet from heat.
  2. Bring water and chicken bouillon to a boil in a Dutch oven or heavy pot.
  3. Combine flour, 7 tablespoons milk, egg, dill, parsley, 1 teaspoon pepper, and salt together in a bowl until dough is stiff. Add more milk, 1 tablespoon at a time, if needed. Roll dough into ropes about 1/2-inch thick on a work surface. Cut ropes into 1/4-inch pieces and drop into boiling broth. Reduce heat, cover Dutch oven with a lid, and simmer until knoephla begin to float, about 10 minutes.
  4. Stir potato mixture into broth and knoephla; simmer until potatoes are tender, about 20 minutes.


  • Cook's Note:
  • If you are watching sodium, you can use 4 cups of chicken broth and 2 cups of water instead of the bouillon.

Nutrition Facts

Per Serving: 264 calories; 12.9 30.7 7 52 457 Full nutrition

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Read all reviews 11
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First time making this and it was amazing! Creamy and comforting on a chilly evening. :)

This soup is exactly what it says it is! I was looking for something I could make with ingredients on hand and found this. Very rich, yummy and satisfying. I was worried about making dumplings f...

When I originally read the recipe I saw that this used two separate pots, which seemed burdensome to me. I've always made my potatoes in the broth and added in the dumplings when the potatoes ...


Good stuff. A little bit of work but worth it.

very good will be making it again

A tasty soup that I’d make again. I added fresh dill to broth and dumplings- I thought it was a nice addition. I think I would use less butter next time, maybe 1/3 cup, and I think I would add a...

I have a favorite diner in Minot that serves knoefla as a daily soup and I never get to North Dakota any more (worked there for years) so I decided to try this recipe because I missed the soup s...

So freaking good, the pot all but got licked clean : )