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.