How To Make Knoephla Soup
Rick, creamy, and comforting, this knoephla soup, a German potato dish, offers a filling bowl filled with chewy small dough balls.
Melt butter in a large skillet over medium heat; saute potatoes, onion, and black pepper for about 20 minutes until just tender. Stir in milk into potato mixture and heat for about 5 minutes until almost boiling. Remove skillet from heat.
- Bring water and chicken bouillon to a boil in a Dutch oven or heavy pot.
Combine flour, milk, egg, dill, parsley, 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 ½-inch thick on a work surface. Cut ropes into ¼-inch pieces and drop into boiling broth. Reduce heat, cover Dutch oven with a lid, and simmer for about 10 minutes until knoephla begins to float.
Stir potato mixture into broth and knoephla; simmer for about 20 minutes until potatoes are tender.
Serve and enjoy.
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