Knoephla Soup
Warm up with a comforting bowl of Knoephla Soup, a hearty and creamy German-inspired dish that's perfect for cozy evenings. This recipe combines tender homemade dumplings, made from a simple flour-and-egg dough, with a savory medley of onions, carrots, celery, and potatoes. Simmered in a rich chicken broth and finished with heavy cream, each spoonful is a velvety blend of textures and flavors. A touch of nutmeg and dried parsley adds depth and a subtle hint of warmth. Ready in just an hour, this soul-soothing soup is ideal for feeding a family or impressing guests with its rustic charm. Pair it with crusty bread for the ultimate comfort food experience! Keywords: Knoephla Soup, creamy German soup recipe, homemade dumplings, comfort food, hearty soup.
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 medium, diced Onion
- 2 medium, diced Carrots
- 2 medium, diced Celery stalks
- 2 minced Garlic cloves
- 3 medium, peeled and diced Potatoes
- 6 cups Chicken broth
- 1 cup Heavy cream
- 2 cups All-purpose flour
- 2 large Eggs
- 0.5 cup Water
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried parsley
- 0.125 teaspoon Ground nutmeg
Instructions
In a large pot or Dutch oven, heat the butter over medium heat until melted.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened and fragrant.
Stir in the minced garlic and cook for another 1 minute.
Add the diced potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes or until the potatoes are tender.
While the soup base is simmering, prepare the knoephla dumplings. In a medium bowl, combine the flour, eggs, water, and 1/2 teaspoon of salt. Stir until a soft dough forms.
Using a teaspoon, scoop small pieces of the dough and drop them into the simmering soup. Alternatively, roll the dough into a thin rope and cut it into bite-sized pieces before adding to the soup.
Cook the dumplings in the soup for 8-10 minutes or until they are cooked through and slightly firm.
Stir in the heavy cream, 1 1/2 teaspoons of salt, black pepper, dried parsley, and ground nutmeg. Let the soup simmer for another 5 minutes to combine the flavors.
Taste and adjust the seasoning as needed before serving.
Ladle the soup into bowls and serve hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
3002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.9 g | 165% | |
| Saturated Fat | 71.5 g | 358% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 711 mg | 237% | |
| Sodium | 9032 mg | 393% | |
| Total Carbohydrate | 362.3 g | 132% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 33.3 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 605 mg | 47% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 6806 mg | 145% | |
*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.
