Authentic Knoephla Soup Recipe

Ingredients

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

Instructions

1. Get all of your ingredients ready.
2. Begin the soup: In a large skillet, melt butter over medium heat. Sauté potatoes, onion, and pepper in the melted butter until they are slightly tender, approximately 20 minutes. Add milk and heat until it's nearly boiling, around 5 minutes. Take the skillet off the heat.
3. In a Dutch oven or heavy pot, bring water and chicken bouillon to a boil.
4. Prepare the knoephla: In a bowl, combine flour, milk, beaten egg, dill weed, parsley, pepper, and salt. Mix until you have a stiff dough. If necessary, add more milk, one tablespoon at a time, until the dough reaches the desired consistency.
5. On a work surface, roll the dough into ropes about 1/2-inch thick. Cut the ropes into 1/4-inch pieces. Drop the small pieces of dough into the boiling broth.
6. Lower the heat, cover the Dutch oven, and let it simmer until the knoephla begin to float to the surface, approximately 10 minutes.
7. Add the potato mixture to the broth and knoephla. Simmer until the potatoes are fully tender, about 20 minutes.

Nutrition

• Calories: 258 kcal
• Fat Content: 13 g
• Fiber Content: 2 g
• Sugar Content: 4 g
• Sodium Content: 453 mg
• Protein Content: 7 g
• Cholesterol Content: 51 mg
• Carbohydrate Content: 30 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g