Knoephla Knepfla Soup
Cozy up with a warm bowl of Knoephla (Knepfla) Soup, a hearty and comforting dish rooted in German and Midwestern traditions. This luscious, creamy soup combines tender handmade dumplings with chunks of soft russet potatoes in a flavorful broth infused with sautéed onions, dried thyme, and a touch of black pepper. A splash of heavy cream brings a velvety richness to every bite, while a sprinkle of fresh parsley adds a vibrant finish. Perfect for chilly evenings, this soul-soothing soup is easy to make from scratch, and its blend of simple ingredients creates a wonderfully satisfying meal for the whole family. Whether you're craving a taste of nostalgia or a warming dinner, Knoephla Soup is your go-to comfort food.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 large Egg
- 0.5 cups Water
- 1 teaspoon Salt
- 3 tablespoons Butter
- 1 medium Yellow onion, diced
- 3 medium Russet potatoes, peeled and diced
- 6 cups Chicken broth
- 1 cup Heavy cream
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Dried thyme
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
In a mixing bowl, combine the all-purpose flour and salt. Add the egg, then gradually stir in water until the dough comes together.
Knead the dough for a few minutes, then roll it into small grape-sized dumplings and set aside.
In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent.
Add the diced potatoes to the pot and cook for 2 minutes, stirring occasionally.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and simmer for 10-12 minutes, until the potatoes begin to soften.
Gently drop the dumplings into the soup, stirring occasionally to prevent them from sticking together.
Cook the dumplings and potatoes for another 10-12 minutes, or until the dumplings are cooked through and tender.
Stir in the heavy cream, ground black pepper, and dried thyme. Simmer for an additional 5 minutes, but do not let the soup boil.
Taste and adjust seasoning with more salt, if needed.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve hot.
Nutrition Facts
Calories |
2783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.3 g | 161% | |
| Saturated Fat | 69.6 g | 348% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 6133 mg | 267% | |
| Total Carbohydrate | 330.6 g | 120% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 13.7 g | ||
| Protein | 67.7 g | 135% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 325 mg | 25% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 4851 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
