Knoephla Soup
 
 
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Ingredients
  • 4 cups water
  • 2 cups chicken broth
  • 1 large onion, diced
  • 1 stalk celery, diced
  • 2 cups potatoes, diced
  • 2 bay leaves
  • 2 chicken bouillon cubes
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • 1 cup cream
  • Knoephla Dough a German dumpling
  • 3 cups flour
  • 1½ teaspoons baking powder
  • ¾ teaspoon salt
Instructions
  1. In a big soup pot add water and broth, then add onion, celery, potatoes, bouillon cubes and spices. Boil until potatoes are done, about 12-15 minutes. Add cream and knoepfla. Simmer 30-40 minutes.
  2. Knoephla Dough a German dumpling:.
  3. Mix flour, salt, and baking powder together to make a fairly stiff dough. Add eough water to make the dough stiff -- ¾ cups or more depending on how much gluten is in your flour. You can use milk in place of the water -- some here do.
  4. Roll into ½ inch ropes and cut with a pair of scissors into ½ inch pieces right into the simmering soup.
  5. This is a very hearty soup and wonderful on a cold day! Especially here in North Dakota! Brrrrr
Notes
Recipe adapted from Food.com
Recipe by Recipe Diaries at http://www.recipe-diaries.com/2014/10/08/knoephla-soup-recipe/