Knoephla Soup

By cnash

Knoephla soup is a traditional German dish. The soup itself is typically a rich and hearty chicken and potato base and then Knoephla, a type of dumpling, is added. This recipe comes courtesy of Jenna at eatdrinkpretty.com.

Ingredients

• 1/2 cup(s) butter, cubed
• 3 medium potatoes, peeled and cubed
• 1 small onion, grated
• 3 cup(s) milk
• 1 cup(s) heavy whipping cream
• 6 cup(s) water
• 7 chicken bouillon cubes
• 1.5 cup(s) all-purpose flour
• 1 egg, beaten
• 5 to 6 tablespoon(s) milk
• 1/2 teaspoon(s) salt

Details

Servings 1
Adapted from delish.com

Preparation

Step 1

In a large skillet, melt butter; cook potatoes and onion for 20-25 minutes or until tender. Add milk and cream. Heat through but do not boil. Set aside. In a soup kettle or Dutch oven, bring water and bouillon to a boil.

Meanwhile, combine knoephla ingredients to form a stiff dough. Roll into a 1/2-in. rope. Cut into 1/4-in. pieces and drop into boiling broth. Reduce heat; cover and simmer for 10 minutes. Add the potato mixture; heat through.