Name: Knoephla Soup Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 10
Cuisine: European
Ingredients: ½ cup butter; 3 baking potatoes; 1 onion; 1½ tsp ground black pepper; 3 cups whole milk; 6 cups water; 2 tbsp chicken bouillon; 1½ cups all-purpose flour; 7 tbsp whole milk; 1 egg; 2 tsp dill weed; 2 tsp parsley; 1 tsp ground black pepper; ½ tsp salt

Photos of 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

Serves:

Ingredients

For Soup:

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

For Knoephla:

1½ 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

Instructions

Soup:

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.

Knoephla:

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.

Nutrition

Nutrition Disclaimer

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