Knefla Soup I recipe

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Ingredients

6 potatoes, peeled and chopped
2 onions, chopped
1 carrot, sliced
1 stalk celery, sliced
4 cubes chicken bouillon
1 tablespoon dried parsley
5 cups water
1 teaspoon salt
1 pinch ground black pepper
⅓ cup margarine
2 cups all-purpose flour
1 egg
1 teaspoon salt
1 cup milk
1 (12 fluid ounce) can evaporated milk

Nutrition Info

548.7 calories
carbohydrate: 83 g
cholesterol: 52.9 mg
fat: 17.2 g
fiber: 6.9 g
protein: 16.5 g
saturatedFat: 5.6 g
servingSize: -
sodium: 1783.6 mg
sugar: 12.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Once vegetables are tender add knefla pieces and let simmer for 30 minutes.

  4. Add evaporated milk, stir and serve.

Recipe Yield

6 servings

Recipe Note

I asked my Scandinavian neighbor if she had heard of this soup and she gave me this recipe.

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