Knoephla Soup
Wanda Drake’s recipe, April 30, 2018 · The Tinfully Family
Ingredients
- 4 cups water
- 2 cups chicken broth
- 1 onion, diced (optional)
- 1 stalk celery
- 2 cups potatoes, diced
- 2 bay leaves
- 2 chicken bouillon cubes
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 cup cream
- dumplings (see separate recipe)
- 3 cups flour
- ½ teaspoon baking powder
- ¾ teaspoon salt
- water or milk, to make a dough
Method
- Mix all ingredients but the cream and dumplings and cook 12-15 minutes.
- Then add the cream and dumplings and simmer 30-40 minutes.
- Roll the dough into a rope and cut into half-inch pieces.
- Drop the pieces into the soup and simmer 30-40 minutes.
German, North Dakota soup for cold weather. Dated 4-30-18. Card notes to add the dumplings (see separate recipe). Card is hard to follow; it seems to describe making a soup base (minus cream and dumplings) first, simmering it 12-15 minutes, then adding cream and the dumplings and simmering 30-40 minutes more. The dumpling dough itself is rolled into a rope and cut into half-inch pieces before going into the soup.
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