Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

Here in North Dakota we love Knoephla Soup! I was introduced to it by my DH and loved it ever since! We have a place called Kroll's Diner run by two older Norwegian ladies! They make it the best I have ever had! The are famous for saying "SIT DOWN AND EAT!" And we do! :)

Ingredients Nutrition


  1. In a big soup pot add water and broth, then add onion, celery, potatoes, bouillon cubes and spices. Boil until potatoes are done, about 12-15 minutes. Add cream and knoepfla. Simmer 30-40 minutes.
  2. Knoephla Dough a German dumpling:.
  3. Mix flour, salt, and baking powder together to make a fairly stiff dough. Add eough water to make the dough stiff -- 3/4 cups or more depending on how much gluten is in your flour. You can use milk in place of the water -- some here do.
  4. Roll into 1/2 inch ropes and cut with a pair of scissors into 1/2 inch pieces right into the simmering soup.
  5. This is a very hearty soup and wonderful on a cold day! Especially here in North Dakota! Brrrrr -- So come in and "Sit Down and Eat!".
Most Helpful

I hate to leave a bad review but I simple don't agree with this recipe being great. I'm from ND and lived here all my life. Hubby and I have German ancestry and I myself have German form Russian ancestry, but honestly Kroll's makes the worst Knoepla soup I have ever had. It was a cup or barley warm water with 3 dumplings and 4 potatoes chuncks with a splash of chicken broth and black pepper. Most of the people I know agree Kroll's makes the worst soup. Not only that, the Kroll ladies are from ND and regardless of their own heritage they are protraying GERMAN LADIES ! NOT NORWEGIAN!. Knoephla soup translates to potato dumpling soup ("Kartoffelknodelsuppe" according to my german language cookbook). As for this recipe I don't like it. Too much of a watery/broth soup and not enough creaminess. Personally, I would omit the bay leaves, reduce the water by half and double the amount of cream and half the amount of knoephla dough and just make the dough and using a spoon and table knife scoop up the dough and then with the knife cut off some amounts and drop straight into the soup (helps to thicken it) bring (soup not water) to a boil to cook the dumplings then simmer for 4hrs and serve. As for the garlic...personal call on that but most don't call for it. I was looking for to see how many recipes state to add ham to this soup as I have only seen one recipe with it added and all the rest don't. I will stick to my recipe that is a combo of the german cookbook, my hubby's family recipe and my family recipe. Thanks for sharing.

5 5

I just spent weeks in North Dakota and this was the best take away. I was out of sour cream so used Kraft Cooking cream cheese, and it was perfect. Also added chicken like Krolls. Thanks for posting.

I agree with Jamie and being completely German Russian and raised on these type on foods Kroll's really should give up on making Knoephla Soup. I think that everyone has there own take on this recipe but my best advise for anyone looking to have good knoephla soup go to a small town in North Dakota and if you going to make it your self, I go with the rule that there should always be more knoephla's then potatoes. The only spices that I use are Dill & Pepper. I wish I had a recipe to add to this comment but I leaned how to make it from the older German lady's in my family and if you've even watched an old German woman cook there's never a recipe it's just a little of this and some of that and magic happens so don't get discouraged if your first batch doesn't turn out perfect. I've told friends how to make it and they can never make it like they had in North Dakota and its not cause they have that bad of cooking skill its just those that grew up with it all there lives make it better lol. :) *side note don't complain about an German/Russian food until you've had it made by a real old time German lady :)