For a richer flavor, use chicken broth instead of water and bouillon. Add shredded cooked chicken or ham for a heartier meal. The dough can be sticky, so keep your work surface and knife lightly floured. Knoephla soup is best served immediately, but leftovers can be stored in the refrigerator for up to 3 days. The soup may thicken upon standing, so add a little milk or broth when reheating. For a vegetarian option, use vegetable bouillon or broth.
Knoephla Soup
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 15 mins
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SERVING10 People
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VIEWS106
This hearty Knoephla Soup is a comforting embrace in a bowl. A traditional German-inspired potato soup, it features delicate, homemade dumplings simmered in a rich and creamy broth. Perfect for chilly evenings and guaranteed to warm you from the inside out.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol51 mg
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Fiber2 g
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Protein7 g
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Saturated Fat7 g
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Sodium453 mg
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Sugar4 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare Ingredients: Gather and prepare all ingredients. Dice the potatoes and onion, measure out spices, and have the milk and egg ready. (5 minutes)
02
StepSauté Vegetables: In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced potatoes, onion, and 1 1/2 teaspoons of black pepper. Sauté until the potatoes are just beginning to soften, about 15-20 minutes, stirring occasionally to prevent burning.
03
StepSimmer in Milk: Pour in the 3 cups of whole milk and bring the mixture to a gentle simmer (do not boil), stirring frequently. Reduce heat to low and keep warm. (5 minutes)
04
StepBoil Broth: In a separate large pot or Dutch oven, bring the 6 cups of water and chicken bouillon powder to a rolling boil. (10 minutes)
05
StepPrepare Knoephla Dough: While the broth is heating, make the knoephla dough. In a medium bowl, combine the flour, 7 tablespoons of milk, beaten egg, dill weed, parsley, 1 teaspoon of black pepper, and salt. Mix until a stiff dough forms. If the dough is too dry, add more milk, 1 tablespoon at a time, until it comes together. (5 minutes)
06
StepShape and Cook Knoephla: Lightly flour a clean work surface. Divide the dough in half. Roll each half into a rope about 1/2-inch in diameter. Using a sharp knife, cut the ropes into 1/4-inch pieces. Drop the knoephla into the boiling broth. (15 minutes)
07
StepSimmer Knoephla: Reduce the heat to medium-low, cover the pot, and simmer until the knoephla rise to the surface and are cooked through, about 8-10 minutes.
08
StepCombine and Finish: Gently stir the potato and milk mixture into the pot with the broth and knoephla. Simmer for another 15-20 minutes, or until the potatoes are tender and the soup has thickened slightly. Taste and adjust seasonings as needed.
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Lauren Mann
Jun 15, 2025The knoephla were a little tricky to make at first, but worth the effort.
Ezekiel Schamberger
Dec 27, 2024My kids devoured this soup! A new family favorite.
Brandt Paucek
Nov 21, 2024I used vegetable broth instead of chicken bouillon and it was still great.
Lorenz Yundt
Oct 4, 2024So comforting and delicious, perfect for a cold evening.
Aimee Murray
Jul 5, 2024Easy to follow recipe, thank you!
Blair Dibbert
Jun 16, 2024Next time, I'll double the recipe!
Paolo Rutherford
May 21, 2024I added some carrots and celery for extra flavor.
Octavia Watsica
May 20, 2024This soup is amazing! My family loved it.