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! :)
- 4 cups water
- 2 cups chicken broth
- 1 large onion, diced
- 1 stalk celery, diced
- 2 cups potatoes, diced
- 2 bay leaves
- 2 chicken bouillon cubes
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon garlic powder
- 1 cup cream
Knoephla Dough a German dumpling
- 3 cups flour
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon salt
- 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.
- Knoephla Dough a German dumpling:.
- 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.
- Roll into 1/2 inch ropes and cut with a pair of scissors into 1/2 inch pieces right into the simmering soup.
- 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!".
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.
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.
Ok if you were not born in north Dakota and do not have the heritage than you shouldn't be telling ppl who are Germans and Russian how to make our traditional soup. Go to wishek and even the small town Lehr you will know our tradition. You do NOT add milk to the broth unless in your own bowl. Some ppl will add a little vinegar to theres. Its came because we were poor and had many mouths to feed. And yes whole bay leaves was used in the original reciepe. My great great great great grandmothers soup did have that in it as well. I have seen ppl try to add cheese and dill. Wow so not right. There are some traditional recipes that shouldn't be touched. But for this reason I WILL NOT disclose the recipe. I will let the ppl who think they know it all be. Also it is not a NORWEGIAN soup. Also go to Germany's small town you will see for yourself what im talkn about.