Knefla Soup II recipe

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Ingredients

1 cup all-purpose flour
1 egg
½ cup water
1 pinch salt
1 large potato, diced
1 onion, diced
½ pound bacon, chopped
3 cups milk
1 cup heavy cream
salt and pepper to taste

Nutrition Info

385.9 calories
carbohydrate: 27 g
cholesterol: 90.6 mg
fat: 26.4 g
fiber: 1.4 g
protein: 10.2 g
saturatedFat: 12.5 g
servingSize: -
sodium: 296.7 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium bowl, combine flour, egg, 1/2 cup water and salt to form a dough. Cut into thin strips or small pieces.

  2. Bring a large pot of water to boil. Stir in dough, potatoes and onion. Cook 20 minutes, until potatoes are tender. Drain.

  3. While pasta and potatoes are cooking, cook bacon in a large skillet over medium heat until crisp. Save drippings.

  4. Return pasta and potato mixture to large pot over medium-low heat, and combine with bacon, a teaspoon of bacon grease, milk, cream and salt and pepper. Adjust bacon grease to taste and milk or cream to cover. Simmer 20 minutes, without boiling. Serve hot.

Recipe Yield

8 servings

Recipe Note

This is a German recipe from my grandmother.

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