Knoephla Soup

Knoephla soup is a rich and creamy German potato soup with homemade dumplings that will keep you warm and satiated during the cold winter months.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 258 Calories

Ingredients

• 1 egg, beaten
• 1 teaspoon ground black pepper
• 6 cups water
• 1 small onion, diced
• 3 cups whole milk
• 2 teaspoons parsley
• 2 teaspoons dill weed
• 2 tablespoons chicken bouillon
• 3 baking potatoes, peeled and cut into cubes
• 7 tablespoons whole milk, or more as needed
• 1.5 cups all-purpose flour
• 0.5 teaspoon salt
• 1.5 teaspoons ground black pepper
• 0.5 cup butter, cut into cubes

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

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