Rating: 4.76 stars
27 Ratings
  • 5 star values: 21
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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 Summary test

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Soup:
Knoephla:

Directions

Instructions Checklist
  • 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.

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  • 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

258 calories; protein 6.7g; carbohydrates 30.2g; fat 12.5g; cholesterol 50.5mg; sodium 452.7mg. Full Nutrition
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