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CookPal AI
Knoephla Soup

Knoephla Soup

Cost $10, save $15

Source: Recommended by CookPal

  • 60 Min
  • 10 Servings
  • $10

INGREDIENTS

  • Soup Base

    • 🧈 1/2 cup butter, cut into cubes
    • 🥔 3 baking potatoes, peeled and cut into cubes
    • 🧅 1 small onion, diced
    • 1 1/2 teaspoons ground black pepper
    • 🥛 3 cups whole milk
    • 💧 6 cups water
    • 2 tablespoons chicken bouillon

  • Knoephla Dough

    • 1 1/2 cups all-purpose flour
    • 🥛 7 tablespoons whole milk, or more as needed
    • 🥚 1 large egg, beaten
    • 2 teaspoons dill weed
    • 2 teaspoons parsley
    • 1 teaspoon ground black pepper
    • 🧂 1/2 teaspoon salt

STEPS

1

Melt butter in a large skillet over medium heat. Sauté potatoes, onion, and pepper until just tender, about 20 minutes.

2

Stir in milk and heat until almost boiling, about 5 minutes. Remove the skillet from heat.

3

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

4

Mix together flour, milk, beaten egg, dill weed, parsley, pepper, and salt in a bowl to make the dough.

5

Roll dough into ropes about 1/2-inch thick. Cut ropes into 1/4-inch pieces.

6

Drop dough pieces into boiling broth. Cover with a lid and simmer until knoephla begin to float, about 10 minutes.

7

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

NUTRIENTS

Per 1 serving

🔥

258

Calories

  • 7
    Protein
  • 30
    Carbs
  • 13
    Fats

💡 For a richer taste, use heavy cream instead of whole milk.Add chopped celery or carrots for extra nutrients and texture.Store leftovers in the fridge for up to 3 days; reheat gently on the stovetop to avoid overcooking the dough.