Knoephla soup is not for those watching calories! It's a German potato soup with small dough balls that I grew up eating. 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.
Ingredients
- butter: 0.5 cup (cut into cubes)
- baking potatoes, peeled and: 3 piece (cut into cubes)
- onion: 1 piece (diced)
- ½ teaspoons ground black pepper: 1 piece
- whole milk: 3 cups
- water: 6 cups
- chicken bouillon: 2 Tbsp
- ½ cups all-purpose flour: 1 piece
- whole milk: 7 Tbsp (or more if needed)
- egg: 1 piece (beaten)
- dill weed: 2 tsp
- parsley: 2 tsp
- ground black pepper: 1 tsp
- salt: 0.5 tsp
Metric Conversion
Stages of cooking
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Make soup: Melt butter in a large skillet over medium heat. Sauté potatoes, onion, and pepper in hot butter until just tender, about 20 minutes. Stir in milk and heat until almost boiling, about 5 minutes. Remove the skillet from heat.
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Bring water and chicken bouillon to a boil in a Dutch oven or heavy pot.
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Make knoephla: Mix together flour, milk, beaten egg, dill weed, parsley, pepper, and salt 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 them into boiling broth. Reduce heat, cover the Dutch oven with a lid, and simmer until knoephla begin to float, about 10 minutes.
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Stir potato mixture into broth and knoephla; simmer until potatoes are tender, about 20 minutes.
