Hard Soup

Knoephla Soup

Name: Knoephla Soup
Prep time: 19 min
Cook time: 92 min
Total time: 111 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 0.5 cups butter , cut into cubes; 3 bakings potatoes , peeled and cut into cubes; 1 small onion , diced; 1.5 teaspoons ground black pepper; 3 cups whole milk; 6 cups water; 2 tablespoons chicken bouillon

Total Time

1h 51m

19m prep · 92m cook

Servings

4 people

Rating

—

Difficulty

Hard

25 views

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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

0.5 cups butter , cut into cubes
3 bakings potatoes , peeled and cut into cubes
1 small onion , diced
1.5 teaspoons ground black pepper
3 cups whole milk
6 cups water
2 tablespoons chicken bouillon

Instructions

1

Gather the ingredients.
2

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.
3

Bring water and chicken bouillon to a boil in a Dutch oven or heavy pot.
4

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.
5

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.
6

Reduce heat, cover the Dutch oven with a lid, and simmer until knoephla begin to float, about 10 minutes.
7

Stir potato mixture into broth and knoephla; simmer until potatoes are tender, about 20 minutes.