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

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

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.