Prep 10 mins
Cook 20 mins
My fondest recipe of this soup is coming in from cross-country skiiing with my husband and being sat down to eat a bowl of this amazing comfort food that will warm you from the inside out. German in origin, these knadles are dumplings made from cream of wheat. Chicken broth can be made from bouillon cubes as the dumplings will also flavor the broth nicely.
- 2 eggs
- 1⁄2 teaspoon salt
- 1 dash pepper
- 1 teaspoon parsley, dried (or 1 Tablespoon fresh)
- 1⁄4 cup butter or 1⁄4 cup margarine, melted
- 3⁄4 cup cream of wheat (farina, semolina)
- 8 cups chicken broth
- Combine eggs, salt, pepper, parsley, melted butter, and cream of wheat.
- Refrigerate for at least two hours.
- Bring chicken broth to boil.
- Drop dumpling mixture by tablespoons into boiling broth.
- Simmer for 15 to 20 minutes.
This is a great recipe and one on which I grew up. The only changes between my Oma's version of the Knedl's and this one is we never added butter to the mix. Just the eggs, salt, pepper, and cream of wheat. The parsley was added to the broth and not to the Knedl's. Definitely worth giving this a try. It is quite healthy as well.