Knoephla Soup
Knoephla Soup is an ultra comforting German-style soup popular in the Upper Midwest region made with a rich, creamy broth, potatoes, and homemade dumplings.
Ingredients
For the Knoephla
- 1½ cups all purpose flour
- ½ tsp salt
- 1 tsp black pepper
- ⅓ - ½ cup water
For the Soup
- 1 tbsp butter
- 1 medium white onion diced into chunks
- 1 carrot diced into chunks
- 1 celery stalk diced into chunks
- 3 garlic cloves minced
- 2 large baking potatoes diced into chunks
- salt and pepper to taste
- 2 bay leaves
- 3 sprigs of fresh thyme
- 6 cups chicken or vegetable stock
- 2 cup whole milk or half and half
- ¼ cup chopped fresh dill and parsley optional
Recipe Instructions
For the Knoephla
- Mix together the flour, salt, and pepper in a medium bowl. Next, add in the egg and ⅓ cup water. Use a wooden spoon or rubber spatula to combine until a dough forms. Add more water if needed, a little at a time.
- Place dough onto a lightly floured surface and knead for a couple of minutes. Cut dough ball in half. Using both hands roll the half into a rope, about ½ inch thick. Cut into 1 inch pieces. Set aside while you prepare the soup.
For the Soup.
- Melt butter in a Dutch oven over medium high heat. Saute onion, carrot, and celery. Season with salt and pepper and cook for a few minutes until slightly soft. Next, add in the garlic and cook for another minute.
- Next, add potatoes, thyme, and stock. Season with salt and pepper. Mix to combine. Bring to a boil and reduce heat to a simmer. Simmer until potatoes are tender, about 15 - 20 minutes.
- Next, carefully add in dumplings. Dumplings are cooked through when they begin to float, about 10 minutes.
- Stir in the milk or half and half. Taste and season if necessary. Add herbs if using and serve.
Nutrition
Calories: 184kcalCarbohydrates: 39gProtein: 5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gCholesterol: 0.4mgSodium: 308mgPotassium: 123mgFiber: 2gSugar: 1gVitamin A: 2564IUVitamin C: 2mgCalcium: 24mgIron: 2mg
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