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Knoephla soup

Knoephla Soup

Though I have some German ancestry, until I lived in North Dakota, I’d never heard of knoephla soup.

At dinner with a friend, she was excited to see it on the menu. Later I went home and made the simple German dumpling soup. I hadn’t made it since then, which is surprising because it’s a pretty simple and quick meal.

Making the dumpling dough was the hardest part, but after my year of bread making, this was a snap.

The soup is hearty with dumplings and potatoes, but I couldn’t resist adding grated onion, carrot and chopped celery.

I heartily recommend this adaptation of a Taste of Home recipe.

Knoephla Soup

1/2 cup butter (1 stick)

3 medium potatoes, cubed

1 small onion, grated

1 carrot, grated

2 celery stalks, chopped

3 cups milk

6 cups water

4-6 bouillon cubes (I use Better Than Bouillon, adding 5 teaspoons to 6 cups water)

Pepper, to taste

Parsley, for garnish, optional

For dough:

1 ½ cup all-purpose flour

1 egg, beaten

5-6 tablespoons milk

½ teaspoon salt

In large skillet, melt butter and cook potatoes, onion, carrots and celery until potatoes are tender, 20 to 25 minutes. Add 3 cups milk. Heat through, but do not boil. Set aside.

In large Dutch oven, bring water and bouillon to boil. Meanwhile, combine dough ingredients to form stiff dough. Roll into a ½-inch rope and use kitchen scissors to cut 1/4-inch pieces directly into boiling broth taking care not to be splashed by broth. Reduce heat, cover and simmer for 10 minutes. Add potato mixture, and heat through. Garnish with parsley, if desired, and enjoy!

Christinia Crippes is a former Courier reporter who loves to cook. Read her blog at


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