Knoephla Soup

A guest post by my cousin, Hayley!

Knoephla Soup
makes 12 servings

For Dumplings –
3 cups flour
2 eggs
A little water
2 tablespoons oil (I use canola)
1 teaspoon salt

For rest of soup –
1 stick of butter
1 onion minced
4-5 peeled potatoes chopped into cubes
Optional carrots and/or celery chopped
32 ounces of chicken broth
5 cups of whole milk
1 cup of cream


1. For the dumplings fill a large soup kettle or dutch oven with water and a little salt and set the temp to boil the water. Add the dumpling ingredients together and just enough water to make the dough not sticky. Knead the dough. It may help to put some oil on your hands while tearing off small pieces of dough (bite sized) and place in boiling water. After placing all dumplings in boiling water, let boil 7 minutes. Drain dumplings and set aside.
2. Melt stick of butter in kettle
3. Add onion to butter and simmer til golden brown
4. Add potato cubes and optional carrots and or celery to mixture
5. Pour in a little chicken broth, stir and simmer. Keep adding chicken broth until all is used. Potatoes should be fork tender and all should simmer for about 10 minutes.
6. Add dumplings to potato/onion mixture
7. Add 5 cups whole milk and 1 cup of cream
8. Simmer mixture for 30-45 minutes uncovered
9. Serve with favorite bread and enjoy!

My friend's mom used to make knoephla growing up.  I had the pleasure of watching her make it once!  In college I was craving the soup and called her for the recipe.  I didn't make it myself but gave it to the cafeteria to make.  I was delighted they gave it a chance, but it still wasn't like Marla's!  Also, any time I make this for my family we are usually pretty sleepy after eating.  It is a good comfort food meal for those cold winter days.