Knephla Soup

here is what i know about Knephla Soup never had it so i hope its good, hope this helps!

INGREDIENTS:

3-4 medium potatoes

2-3 bay leaves

2 cups flour

1 tablespoon (or less) salt

1 1/4 cups water

2-3 cups milk

1 medium onion

1/4 cup butter or margarine

DIRECTIONS:

1. Peel and dice potatoes. Place in large kettle; add bay
leaves and enough water to cover. Bring to a boil, cooking
until potatoes are soft, about 15 minutes. Meanwhile, mix
flour, salt, and water to form a soft dough. Knead slightly,
adding more flour as necessary to make dough manageable.
Roll dough out flat and cut knephlas with a pizza cutter,
or form ropes of dough about as thick as your thumb, press
flat, and snip off short pieces with kitchen scissors. Once
potatoes are cooked, stir in knephlas; boil 5 minutes. You
may need to add more water. Knephlas should float when done.
Add milk and heat until warm. Fry chopped onion in butter
until golden brown; do not overcook. Mix onions into warm
soup; serve. Add salt and pepper to taste.

Try this: www.grouprecipes.com
If you don't have luck finding what you're looking for, you can request from others there, too.
Best of luck.

Baker Boy frozen knoephla, swanson chicken broth, watkins (or other) cream soup base, veges as desired and salt/pepper. If you like potatoes in your soup, use frozen hashbrowns.

Knoephla Soup

From Home-Style Soups, Salad and Sandwiches Cookbook

While I was growing up, my mom would make this traditional German soup. It tasted so good on chilly fall days. Knoephla (pronounce nip-fla) Soup is still a warm and comforting meal for my family.
SERVINGS
10
CATEGORY
Soup
METHOD
Other stovetop
PREP
20 min.
COOK
40 min.
TOTAL
60 min.
INGREDIENTS

* 1/2 cup butter, cubed
* 3 medium potatoes, peeled and cubed
* 1 small onion, grated
* 3 cups milk
* 6 cups water
* 6 teaspoons chicken or 3 vegetable bouillon cubes
* KNOEPHLA:
* 1-1/2 cups all-purpose flour
* 1 egg, beaten
* 5 to 6 tablespoons milk
* 1/2 teaspoon salt

DIRECTIONS

In a large skillet, melt butter; cook potatoes and onion for 20-25 minutes or until tender. Add milk; heat through but do not boil. Set aside. In a soup kettle or Dutch oven, bring water and bouillon to a boil.
Meanwhile, combine knoephla ingredients to form a stiff dough. Roll into a 1/2-in. rope. Cut into 1/4-in. pieces and drop into boiling broth. Reduce heat; cover and simmer for 10 minutes. Add the potato mixture; heat through. Yield: 8-10 servings (2-1/2 quarts).
Printed from tasteofhome.com Apr 14, 2008

KNOEPHLE SOUP
Kelly (Soby)Broeckel
When I make this, I usually double the recipe. It’s REALLY good the second day. My mother-in-law also uses this recipe but adds sour cream to it. It’s really good that way too.

Dough Ingredients Soup Base Ingredients
1 ¾ cups flour
1 egg
½ cup water
1 tsp. salt 1 cup diced onions
1 ½ cups diced potatoes
1 ½ cups precooked ham cubed
3 chicken bouillon cubes
Salt & pepper to taste
4 cups milk
½ cup cream
Knoephle Soup
Combine dough ingredients to make a medium stiff dough. Chill. Add more flour if needed. Take 2 tablespoons of dough at a time and roll between palms of hands until they’re about as thin as a pencil. Cut this roll into ½: pieces on a floured board. Cook dough pieces in a large kettle of boiling water for about 20 minutes, stirring often so knoephle won’t stick together. Drain & reserve. Sauté onions in 2 tablespoons of butter. Add potatoes, ham, and bouillon cubes. Add enough water to cover ingredients and cook for about 25 minutes. In a large kettle combine the cooked knoephle, potato and ham mixture and add the milk and cream. There should be enough milk to cover. Simmer for another 20 to 30 minutes, stirring occasionally.

Easy Knoephla Soup
Barb (Morlock)Steinke

1 Tbl. butter
1/2 cup chopped onion
6 cups water
3 Tbl. chicken base
1 bay leaf
4 medium potatoes (peeled and diced)
1 pint half and half or milk
1 tsp. salt
1 Tbl. parsley flakes
1/2 tsp. pepper
1 small bag knoephla dumplings ( about 1 1/2 lbs.)

In a medium-sized soup kettle, saute onion in butter. Add
water, chicken base, bay leaf, potatoes, and knoephla. Bring
to boil, reduce heat and simmer 20 minutes. Add milk or half
and half and seasonings, and simmer 5 to 10 minutes. Remove
bay leaf.

Makes 12 cups.

For those who prefer to make their own knoephla rather that
buy the frozen ones, this is how I do it.

1 3/4 cups flour
1 tsp. salt
1 egg
1/2 cup water

Mix above ingredients and cut into boiling soup.

1 cup butter
1 medium onion, diced
1 cup carrots,diced
1 cup celery, diced
Saute veggies in butter till tender
Add 6 cups chicken broth and 2 cups of water if you like thinner soup. Add
4 to 6 cups diced potatoes to broth and cook till tender. While potatoes are cooking make the dough for the knephla.
1 3/4 to 2 cups flour
1 egg
1/2 tsp. salt
1/2 cup milk
Mix together to make a stiff dough. Cut with scissors into boiling soup. Cook until the knephlas are floating. When they have floated for about 10 minutes Add 2 cups of whipping cream. Heat until warm but not boiling as the cream will curdle.