Knoephla Soup

Name: Knoephla Soup
Ingredients: Soup:; 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:; 1 1/2 cups all-purpose flour; 7 tablespoons whole milk, or more as needed; 1 egg, beaten; 2 teaspoons dill weed; 2 teaspoons parsley; 1 teaspoon ground black pepper; 1/2 teaspoon salt

16 ingredients

4 steps

Ingredients

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

Directions

1

Melt butter in a large skillet over medium heat; saute potatoes, onion, and 1 1/2 teaspoons black pepper until just tender, about 20 minutes. Stir 3 cups milk into potato mixture and heat until almost boiling, about 5 minutes. Remove skillet from heat.
2

Bring water and chicken bouillon to a boil in a Dutch oven or heavy pot.
3

Combine flour, 7 tablespoons milk, egg, dill, parsley, 1 teaspoon pepper, and salt together in a bowl until dough is stiff. Add more milk, 1 tablespoon at a time, if needed. Roll dough into ropes about 1/2-inch thick on a work surface. Cut ropes into 1/4-inch pieces and drop into boiling broth. Reduce heat, cover Dutch oven with a lid, and simmer until knoephla begin to float, about 10 minutes.
4

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

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