Knefla Soup

Knefla Soup

Enjoy a hot bowl of knefla (knoephla) soup full of tender potatoes, aromatics, and little homemade dumplings that simmer right in the broth.

Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
549 Calories

Recipe Instructions

Step 1
In a large stockpot, combine potatoes, onions, carrot, celery, bouillon cubes, parsley, water, salt, pepper, and margarine. Simmer soup until vegetables become tender, 10 to 15 minutes.
Step 2
Meanwhile, mix flour, egg, salt, and milk together in a bowl until a uniform dough forms. Form dough into long strips; cut strips into small pieces (knefla).
Step 3
Once vegetables are tender, add knefla to the pot and let simmer for 30 minutes.
Step 4
Stir in evaporated milk and serve.
Knefla Soup
Knefla Soup
Knefla Soup

Ingredients

  • 2 cups all-purpose flour
  • 1 egg
  • 1 cup milk
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 1 (12 fluid ounce) can evaporated milk
  • 2 onions, chopped
  • 1 stalk celery, sliced
  • 1 carrot, sliced
  • 1 tablespoon dried parsley
  • 4 cubes chicken bouillon
  • 5 cups water
  • 6 potatoes, peeled and chopped
  • 0.33329999446869 cup margarine

Categories

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