Knoephla Soup is a German soup, with potatoes and dumplings. It’s very famous in North Dakota. Being half German half Norwegian, I wanted to feature more recipes from this state and so I’d thought I’d start with this soup. It’s creamy, rich, and very hearty. Filled with onions, carrots, celery, potatos, and little dumplings. Knoephla is pretty much the German version of Italy’s famous Gnocci. It’s the perfect soup to keep you warm on those cold Winter nights. I added some chicken for some extra protein.
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- 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
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 cup cream
- Knoephla Dough a German dumpling
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 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.
- Knoephla Dough a German dumpling:.
- Mix flour, salt, and baking powder together to make a fairly stiff dough. Add eough water to make the dough stiff — 3/4 cups or more depending on how much gluten is in your flour. You can use milk in place of the water — some here do.
- Roll into 1/2 inch ropes and cut with a pair of scissors into 1/2 inch pieces right into the simmering soup.
- This is a very hearty soup and wonderful on a cold day! Especially here in North Dakota! Brrrrr
Recipe adapted from Food.com