Knoephla Soup

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. 1

   Gather the ingredients.

2. 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. 3

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

4. 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. 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. 6

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

7. 7

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