Knoephla Soup recipe
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Ingredients
- ½ cup butter, cut into cubes 3 baking potatoes, peeled and cut into cubes 1 small onion, diced 1 ½ teaspoons ground black pepper 3 cups whole milk 6 cups water 2 tablespoons chicken bouillon 1 ½ 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 ½ teaspoon salt
Nutrition Info
- 258 caloriescarbohydrate: 30.2 gcholesterol: 50.5 mgfat: 12.5 gfiber: 2.2 gprotein: 6.7 gsaturatedFat: 7.4 gservingSize: -sodium: 452.7 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Knoephla Soup
Directions
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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.
Bring water and chicken bouillon to a boil in a Dutch oven or heavy pot.
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.
Stir potato mixture into broth and knoephla, simmer until potatoes are tender, about 20 minutes.