Knoephla Soup

Name: Knoephla Soup
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 0.5 cup butter, cut into cubes; 3 baking potatoes, peeled and cut into cubes; 1 small onion, diced; 1.5 teaspoons ground black pepper; 3 cups whole milk; 6 cups water; 2 tablespoons chicken bouillon; 1.5 cups all-purpose flour; 7 tablespoons whole milk, or more as needed; 1 egg, beaten; 2 teaspoons dill weed; 2 teaspoons parsley; 1 teaspoon ground black pepper; 0.5 teaspoon salt

4.8

(29)

18 Reviews

8 Photos

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.

Recipe by Angi

Published on June 18, 2020

8

Prep Time:

15 mins

Cook Time:

55 mins

Total Time:

1 hrs 10 mins

Servings:

10

Yield:

10 servings

Jump to Nutrition Facts

Ingredients

Soup:

½ cup butter, cut into cubes
3 baking potatoes, peeled and cut into cubes
1 small onion, diced
1 ½ teaspoons ground black pepper
3 cups whole milk
6 cups water
2 tablespoons chicken bouillon

Knoephla:

1 ½ cups all-purpose flour
7 tablespoons whole milk, or more as needed
1 egg, beaten
2 teaspoons dill weed
2 teaspoons parsley
1 teaspoon ground black pepper
½ teaspoon salt

Directions

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.
Bring water and chicken bouillon to a boil in a Dutch oven or heavy pot.
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.
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)

258	Calories
13g	Fat
30g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 258
% Daily Value *
Total Fat 13g	16%
Saturated Fat 7g	37%
Cholesterol 51mg	17%
Sodium 453mg	20%
Total Carbohydrate 30g	11%
Dietary Fiber 2g	8%
Total Sugars 4g
Protein 7g
Vitamin C 13mg	67%
Calcium 114mg	9%
Iron 2mg	11%
Potassium 435mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.