Knoephla soup is a traditional German dish. The soup itself is typically a rich and hearty chicken and potato base and then Knoephla, a type of dumpling, is added. This recipe comes courtesy of Jenna at eatdrinkpretty.com.

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Yields: 1

Ingredients Soup 1/2 c. butter 3 medium potatoes 1 small onion 3 c. milk 1 c. heavy whipping cream 6 c. water 7 chicken bouillon cubes Knoephla 1 1/2 c. all-purpose flour 1 egg 6 tbsp. milk 1/2 tsp. salt This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Directions In a large skillet, melt butter; cook potatoes and onion for 20-25 minutes or until tender. Add milk and cream. Heat through but do not boil. Set aside. In a soup kettle or Dutch oven, bring water and bouillon to a boil. Meanwhile, combine 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.

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