Knoephla Soup Recipe

Knoephla Soup Recipe


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.

Prep: 15 mins
Cook: 55 mins
Total: 1 hr 10 mins


For Soup:

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

For Knoephla:

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



  1. 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.

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


  1. 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.

  2. 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.

  3. Stir potato mixture into broth and knoephla; simmer for about 20 minutes until potatoes are tender.

  4. Serve and enjoy.


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