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There must be an unwritten rule that if you do any time in North Dakota, you have to eat Knoephla Soup. I spent most of my first 20 years of life in North Dakota and hadn’t tried this German soup until 2 years ago. As a native North Dakotan, and 1/32 German. I am ashamed.
But to redeem myself, today I’m sharing the absolute VERY best, most delicious old-fashioned homemade Knoephla Soup recipe with you.
So for those of you who may be wondering what on earth Knoephla Soup is, it is a potato soup with little noodles (the German word for these is knöpfle – meaning knobs). It is thick and hearty, somewhat like a stew so you can add less water to my version if you’d like.
I’m a protein girl so you may add cooked chicken to this soup as well. My sister and grandma both swear off the chicken in Knoephla Soup…but I assure you, it’s yummy with it!
The soup instructions are pretty standard if you’ve ever made a soup in your life.
For the dumplings, I take a shortcut. Once you mix up your dough ingredients according to the recipe below, you’ll roll your dough into long ropes.
Next, you will take your pastry cutter or a sharp knife and cut the ropes into 1/4″ lengths.
Once your soup is ready to take in these delicious little pockets of dough, you are all set.
Homemade Knoephla Soup Recipe
Save to BigOven
1 hour, 15 minutes
For the Soup
- 3 Tablespoons butter
- 1 small onion, diced
- 1 medium carrot, diced
- 2 celery ribs, diced
- 2 medium potatoes, peeled and diced
- 3 cup water
- 3 cup milk
- 2 cup chicken broth
- 1/2 teaspoon garlic powder
- Salt & Pepper to taste
- 1 cup heavy cream (added right before serving)
- boneless chicken, cooked and cut up, optional
For the Dumplings
- 2 cups flour
- 1 egg
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1/2 cup milk
- In a large pot, melt butter and sauté onions, celery, & carrots for about 10 minutes or until onions are cooked and transparent.
- Add water, seasonings, milk, broth, & seasonings to the pot.
- Bring to a low boil and simmer for about half an hour or until the potatoes are almost cooked.
- While the soup is cooking, in a separate bowl, mix all the ingredients for the dough.
- Roll dough into ropes 1/2″ in diameter.
- Cut these ropes into 1/4″ lengths.
- When potatoes are almost cooked, drop the cut dough pieces individually into the boiling soup.
- Simmer for about 10 minutes or until the dough is cooked through.
- Add the heavy cream and serve.
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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