When I enquired about knefla (knoephla) soup from my Scandinavian neighbor, she gave me this recipe.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
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
Instructions
- In a large stockpot, combine potatoes, onions, carrot, celery, bouillon cubes, parsley, water, salt, pepper, and margarine. Simmer soup until vegetables become tender, 10 to 15 minutes.
- Meanwhile, mix flour, egg, salt, and milk together in a bowl until a uniform dough forms. Form dough into long strips; cut strips into small pieces (knefla).
- Once vegetables are tender, add knefla to the pot and let simmer for 30 minutes.
- Stir in evaporated milk and serve.
Nutrition Facts
| Calories | 549 kcal |
| Carbohydrate | 83 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 7 g |
| Protein | 17 g |
| Saturated Fat | 6 g |
| Sodium | 1784 mg |
| Sugars | 12 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
This is a great recipe! I used vegetable broth instead of chicken. I hade 5 bacon wrapped jalapeños I sliced and threw in. And I cut little squares of flour tortillas ( see pic I submitted). Other than that I followed recipe as is. Will make again for sure.
I used broth and added additional seasoning at the suggestion of other reviewers and it was still incredibly bland. The serving size is also waaaaay off – I halved it to 3 servings and still had 6 to 8 easily.
This is an amazing soup recipe! Knefla is very commonly served here in a variety of forms. I am always asked to bring this soup again and again. I did follow one suggestion from another review, I add bacon and the drippings. I always double my batches so I cook up a full pound of bacon to add.
My Co-worker and friend from eastern Montana gave me this same Recipe. Absolutely wonderful. Cut down on the milk I’m the recipe though. I think there was a prior review that said 1/3 of a cup to 2 cups of flour and that seems about right. Otherwise perfect! For a Vegetarian variant try using Mushroom Base. Utterly delicious.
Did not have celery, ad celery seeds instead.
Next time I’ll add chicken to it as well. But I even got my fiancé to eat it (and enjoy it) without any meat. So good
I’ve never made or heard of this soup before, until my N. Dakota-rasied spouse begged me to try. He loved it, reminded him of home. Personally, I think it could use some bacon crumble on top 🙂
This was the second time I have made this soup. I live in ND and it seems to be a lot of people that love this soup. They say its a German soup. I changed the serving size to feed 15 since I have 7 in my home. and I also increased the chicken stock, for more flavor. Its a great soup, very hearty!
Very tasty soup – comfort food. I did change a few things.. used chicken stock instead of bouillon, added more carrot and celery and made half the amount of the dumplings.. added dill to those too. Even with half the amount of dumplings, this was very thick. Leftovers even more so, so keep some stock around when you reheat the leftovers as it will need it
I took the advice of cutting milk back to one half cup and that left tough, doughy blobs of dumplings. Next time I will stick to recipe. The soup needs just a little more spice but it was good (without the bad dumplings.)
THis is a very good Knoephla soup recipe. My 6, 4 and 1 yr old ate their whole bowl and said it was the best soup ever. High reviews from tough critics. I will definitely be making this again. I did cut down on the amount of milk used to make the dough. Probably about 1/2 cup.
I made this last night, and it was excellent. Very true to North Dakota Knefla soup. I will definitely be making this again. The only change I made was using a 1/2 cup of milk for the dough instead of 1 cup.
This was AWESOME!! Even my very picky husband loved it, and he normally doesn’t like soup or stew! I added 8 strips of bacon chopped into pieces for that extra flavor. I will be making this for my in-laws–that says how good it is!
Lovely winter soup. Very filling, makes a ton. The longest bit was making the dough bits.
Excellent! I didn’t put carrots or celery in mine because I’d gotten it at a restaurant and loved it, and it wasn’t in the soup there. Great as a meal or an appetizer. Love it!
Very good recipe! My German father in law says this soup is ‘just right’. I usually add a little more carrot and a couple more chicken cubes. I also find that 1 c of milk for the knephla is too much, and I always have to add a lot more flour. Other than that, this recipe is a keeper!
Wonderful lite meal!!!!!!!!!!!!!
Much better then I thought it was going to be. Used less milk like others said and used heavy cream instead of condensed milk because I thought I had some and then didn’t. I also used half of the dumpling dough because I am not a big dumpling fan. Kids and husband absolutely loved this soup and ask for it often.
Very flavorful; the kids loved it! I didn’t use the bouillon and water; I used chicken stock instead. After most of the stock boiled away, I added milk along with the evaporated milk. Rich and yummy!
This recipe has become a staple in my family. My great-grandmother makes all kinds of german food. But when I tried to replicate her Knefla soup, it came out right, but very bland. This recipe has a lot of flavor. I’ve even had other family members that grew up on her recipe tell me that they like this soup more than hers because of the flavor.
Use real broth. Also add a package of bacon for a rich taste!