Knoephla Soup -

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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.

Prep Time15

Active Time30

Total Time45

Course: dinner, Lunch

Cuisine: german

Keyword: knoephla, knoephla soup

Yield: people

Calories: 184kcal

Author: Author: Maddy & JD - Them Bites

Materials

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

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.

Video

Nutrition