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Homemade Knoephla Soup

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Kneophla, a beloved dish in many Midwestern households, adds a delightful twist and texture, making each bowl satisfying and wholesome. Packed with tender vegetables and hearty potatoes, this soup serves as a nourishing base for the soft, pillowy dumplings that take it to the next level. This recipe is not just about feeding your body; it’s about creating a warm atmosphere and memories around the dinner table. Whether you’re enjoying it on a rainy day or serving it at a family gathering, this chicken soup is sure to become a cherished favorite!

Knoephla Soup
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Knoephla Soup

Recipe by zoeybohnenstingl
Servings

8

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

350

kcal

Ingredients

  • 1 C. carrots, chopped

  • 1 C. onions, chopped

  • 1 C. celery, chopped

  • 2 sticks butter

  • 3 Quarts of water

  • 4 Tbsp. chicken base

  • 2 C. cubed potatoes

  • Kneophla Dough

  • 1 egg

  • 1 C. water

  • 1/2 tsp. salt

  • 1/2 tsp. baking powder

  • 3 C. flour

Directions

  • Make the Soup Base:
    In a large pot, melt the butter over medium heat. Add the chopped onions, carrots, and celery. Sauté until the vegetables are tender.
  • Pour in the 3 quarts of water and stir in the chicken base. Bring to a boil. Once boiling, add the cubed potatoes and reduce heat to a simmer. Let it cook until the potatoes are tender.
  • Prepare the Kneophla Dough:
    beat the egg, then add 1 cup of water, salt, and baking powder. Mix well. Gradually add the flour, mixing until a soft dough forms. You may need to adjust the flour slightly for consistency.
  • Add Kneophla to Soup:
    Once the potatoes are tender, drop spoonfuls of the kneophla dough into the simmering soup. Cook for until the dumplings are cooked through and float to the surface.

Kneophla Tips:

  1. Dough Consistency: The dough should be soft but not sticky. If it’s too wet, gradually add more flour.
  2. Cooking Dumplings: Make sure not to overcrowd the pot with dumplings; they need space to expand while cooking.
  3. Resting the Dough: Let the kneophla dough rest for about 15-30 minutes before using. This helps it become more pliable.
  4. Testing Doneness: The dumplings are done when they float to the top and are firm to the touch.

Cooking Tips:

  1. Prep Ingredients First: Chop all your vegetables and measure out ingredients before you start cooking. This makes the process smoother and more efficient.
  2. Sauté for Flavor: Sauté the vegetables (carrots, onions, celery) until they’re tender and fragrant before adding water. This step enhances the overall flavor of the soup.
  3. Simmer Gently: Keep the soup at a gentle simmer after adding water and chicken base. A rolling boil can break down the dumplings too quickly.
  4. Test the Dumplings: When you drop the kneophla dough into the soup, start with a small batch to test the cooking time. This helps ensure they turn out perfectly fluffy.
  5. Add Dumplings Last: If you’re making the soup ahead of time, consider adding the dumplings just before serving. This prevents them from getting too soft if the soup sits for a while.

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