Name: Knoephla Soup
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 10 0
Ingredients: 0.5 cup butter, cut into cubes; 3 baking potatoes, peeled and cut into cubes; 1 small onion, diced; 1.5 teaspoons ground black pepper; 3 cups whole milk; 6 cups water; 2 tablespoons chicken bouillon; 1.5 cups all-purpose flour; 7 tablespoons whole milk, or more as needed; 1 egg, beaten; 2 teaspoons dill weed; 2 teaspoons parsley; 1 teaspoon ground black pepper; 0.5 teaspoon salt

Instructions

1
Gather the ingredients.
2
Make soup: Melt butter in a large skillet over medium heat. Sauté potatoes, onion, and pepper in hot butter until just tender, about 20 minutes. Stir in milk and heat until almost boiling, about 5 minutes. Remove the skillet from heat.
3
Bring water and chicken bouillon to a boil in a Dutch oven or heavy pot.
4
Make knoephla: Mix together flour, milk, beaten egg, dill weed, parsley, pepper, and salt in a bowl until dough is stiff. Add more milk, 1 tablespoon at a time, if needed.
5
Roll dough into ropes about 1/2-inch thick on a work surface. Cut ropes into 1/4-inch pieces and drop them into boiling broth.
6
Reduce heat, cover the Dutch oven with a lid, and simmer until knoephla begin to float, about 10 minutes.
7
Stir potato mixture into broth and knoephla; simmer until potatoes are tender, about 20 minutes.

Knoephla Soup

Ingredients

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