Knoephle Soup

Knoephla is a type of dumpling, commonly used in soups. Traditional knoephla soup is a thick chicken soup, almost to the point of being a stew. It is particularly common in the U.S. states of Minnesota and North Dakota, where there was significant German settlement.

by Kelly (Soby)Broeckel
"When I make this, I usually double the recipe. It's REALLY good the second day. My mother-in-law also uses this recipe but adds sour cream to it. It's really good that way too."

Dough Ingredients

1 ¾ cups flour
1 egg
½ cup water
1 tsp. salt

Soup Base Ingredients

1 cup diced onions
1 ½ cups diced potatoes
1 ½ cups precooked ham cubed
3 chicken bouillon cubes
Salt & pepper to taste
4 cups milk
½ cup cream

Knoephle

Combine dough ingredients to make a medium stiff dough. Chill. Add more flour if needed. Take 2 tablespoons of dough at a time and roll between palms of hands until they're about as thin as a pencil. Cut this roll into ½: pieces on a floured board. Cook dough pieces in a large kettle of boiling water for about 20 minutes, stirring often so knoephle won't stick together. Drain & reserve.

Soup

Sauté onions in 2 tablespoons of butter. Add potatoes, ham, and bouillon cubes. Add enough water to cover ingredients and cook for about 25 minutes. In a large kettle combine the cooked knoephle, potato and ham mixture and add the milk and cream. There should be enough milk to cover. Simmer for another 20 to 30 minutes, stirring occasionally.