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    You are in: Home / Recipes / German Knepfla Soup Recipe
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    German Knepfla Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    michele frank's Note:

    My husband and any one I have served this soup to love it. I was looking in a cook book for Knepfla soup and I found one. But we don' t like celery and I didn't have some of the stuff it called,for so I substituted. It is the best Knepfla soup I had. And the bacon adds some good flavor to it.

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    Units: US | Metric

    Knepfla Dough


    1. 1
      Melt butter in large soup pot.
    2. 2
      Put vegetables in pot,cook until almost tender.
    3. 3
      Add water first, then add soup, evaporated milk, milk, and bacon.
    4. 4
      Stir in chicken bouillon, poultry seasoning, pepper and celery salt.
    5. 5
      Simmer on medium low heat for about 20 minutes, stir often.
    6. 6
      While soup is simmering, make Dough.
    7. 7
      Mix flour and baking powder together then add egg and milk.
    8. 8
      If dough is still to stiff add a little more milk.
    9. 9
      Dough should be stiff enough to hold its shape on the spoon.
    10. 10
      Add dough one tsp at a time in simmering soup.
    11. 11
      Cook soup with dough 15 min on low heat with cover on, stir often or soup will burn on the bottom.
    12. 12
      If it is to thick for you, add a little more milk before serving.

    Ratings & Reviews:


    Nutritional Facts for German Knepfla Soup

    Serving Size: 1 (349 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 762.5
    Calories from Fat 391
    Total Fat 43.4 g
    Saturated Fat 18.1 g
    Cholesterol 141.1 mg
    Sodium 1367.6 mg
    Total Carbohydrate 70.1 g
    Dietary Fiber 3.5 g
    Sugars 3.5 g
    Protein 22.7 g

    The following items or measurements are not included:

    celery salt

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