Knoephla Soup


Knoephla Soup

Heather Walther – Grace, Minot, N.D.
Course Soup
Cuisine German
Servings 10



  • 1/2 cup butter cubed
  • 3 medium potatoes peeled and cubed
  • 1 small onion grated
  • 3 cups milk
  • 6 cups water
  • 6 tsp chicken or 3 vegetable bouillon cubes


  • 1-1 1/2 cups all-purpose flour
  • 1 egg beaten
  • 5-6 tbsp milk
  • 1/2 tsp teaspoon salt


  • 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 or large pot, bring water and bouillon to a boil.
  • Meanwhile, combine 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.


Rich and filling soup. Easily varied depending on preferences.