Simple Knefla Soup Recipes

KNOEPHLA SOUP

Steps:

• In a large skillet, melt butter; cook potatoes and onion for 20-25 minutes or until tender. Add milk; heat through but do not boil. Set aside. In a Dutch oven, bring water and bouillon to a boil. , Meanwhile, combine first four knoephla ingredients to form a stiff dough. Roll into a 1/2-in. rope. Cut into 1/4-in. pieces and drop into boiling broth. Reduce heat; cover and simmer for 10 minutes. Add the potato mixture; heat through. Sprinkle with parsley if desired.

KNEFLA SOUP I

Steps:

• In a large stock pot combine potatoes, onion, carrot, celery, chicken bouillon cubes, parsley, water, salt, pepper and butter. Simmer soup until vegetables become tender.
• In a separate bowl mix flour, egg, salt and milk. Mix until dough is uniformed and then form into long strips. Cut strips into small pieces.
• Once vegetables are tender add knefla pieces and let simmer for 30 minutes.
• Add evaporated milk, stir and serve.

SIMPLE KNEFLA SOUP

Steps:

• Whisk the chicken soup base and water together in a large pot. Add the potatoes, carrots, and celery, and bring to a boil; cook until the vegetables are tender, 10 to 15 minutes. Reduce heat to simmer, and stir in the evaporated milk.
• In a mixing bowl, mix together the egg, flour, and milk using your hands. Drop by teaspoonful into the hot soup. Allow the dumplings to cook in the soup until firm.

KNOEPHLA SOUP

Steps:

• For the soup: Melt the butter in a large pot over medium-high heat. Add the carrots, celery, onions, a good pinch of salt and a few turns of pepper and cook, stirring often, until the vegetables soften, about 10 minutes. Add the garlic and nutmeg and cook, stirring, until fragrant, 2 more minutes.
• Stir in the stock, herbs, bay leaves and potatoes. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, then cover and cook for 40 minutes.
• For the knoephla: Meanwhile, whisk together the flour, baking powder, salt, a few turns of pepper and the nutmeg in a medium bowl. Stir in 1 cup (236 grams) water and the egg and mix to form a shaggy dough. Turn it out onto a clean work surface and knead it for a few minutes, adding flour as needed, until you have a smooth and stiff dough. Roll it into a 1/2-inch-thick blob, then cut into 1/2- to 3/4-inch squares, dusting with flour so they don't stick together.
• When the soup has 20 minutes left of simmer time, add the knoephla directly to the soup and continue to simmer.
• Stir in the cream. Taste and adjust the seasonings as desired. Remove the bay leaves before serving. Enjoy!

EASY KNOEPHLA SOUP RECIPE - (4.1/5)

Steps:

• In a medium-sized soup kettle, saute onion in butter. Add water, chicken base, bay leaf, potatoes, and knoephla. Bring to boil, reduce heat and simmer 20 minutes. Add milk or half and half and seasonings, and simmer 5 to 10 minutes. Remove bay leaf. Makes 12 cups. For those who prefer to make their own knoephla rather that buy the frozen ones, this is how I do it. 2 cups flour 1 tsp. salt 1 egg 1 cup milk Mix above ingredients and cut into boiling soup. A different knoephla recipe 1 cup flour 1 egg ½ cup water Spoon it and dollop it into the soup and cook for 30 minutes

KNEFLA SOUP I

Steps:

• In a large stock pot combine potatoes, onion, carrot, celery, chicken bouillon cubes, parsley, water, salt, pepper and butter. Simmer soup until vegetables become tender.
• In a separate bowl mix flour, egg, salt and milk. Mix until dough is uniformed and then form into long strips. Cut strips into small pieces.
• Once vegetables are tender add knefla pieces and let simmer for 30 minutes.
• Add evaporated milk, stir and serve.

KNOEPHLA/KNEPFLA SOUP

Steps:

• Simmer the vegetables and salt/pepper in the broth/stock until tender.
• Mix together flour, egg, salt, and water or milk to make a stiff dough. Roll into a rope and cut or pinch off approximately thumb-sized pieces directly into boiling soup. Cook 10 minutes or until done.
• Add 1 ½ cups half & half and serve. You can simmer to desired thickness.