Knoephla soup

Knoephla soup



  • flour - 4 c
  • stick margarine - 1 item
  • water - 6 c
  • beaten eggs - 3 item
  • large onions, chopped fine - 2 item
  • or 4 potatoes, diced - 3 item
  • chicken soup base - 3 Tbsp
  • milk or water to form dough - 1 item

How to make knoephla soup:

Saut?© margarine, potatoes and onions. In a kettle, boil water and chicken soup base. To make Knoephla, mix together flour, eggs and milk or water to form dough. Season dough with onion flakes; knead well. Roll into a rope and cut into small pieces; drop into boiling water. Boil for 5 minutes. Then add 3 cups milk, the saut?©ed potatoes and onions from before. Add 2 cups cream. Season with crushed parsley flakes and pepper. Simmer. Do not boil until potatoes are soft. EAT!

Recipe categories: Lunch/snacks, American, Midwestern u.s..

Knoephla soup
Average rating: 3 of 5, total votes: 3
Cook. Time: PT1H10M
Total Time: PT1H10M

Cause of complaint:

Related ingredients:
cream cheese, eggs, milk, sour cream, salt, brown sugar, velveeta cheese, garlic powder, , roast until done
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