Name: Knepfla Soup
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 1 soup, 8 serving(s)
Ingredients: 6 diced potatoes; 1 chopped onion; 2 chopped carrots; 2 chicken bouillon cubes; 1 tablespoon parsley; 5 cups water; 1/3 cup margarine; 1 (13 ounce) can evaporated milk; pepper; chives; celery salt; 1 cup flour; 1 egg; 1/2 cup water

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Recipe by peacemaker

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From Wyndmere Community Alumni Cookbook 1995.

Ready In:: 1hr 5mins
Serves:
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Nutrition Information

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ingredients

6 diced potatoes
1 chopped onion
2 chopped carrots
2 chicken bouillon cubes
1 tablespoon parsley
5 cups water
¹⁄₃ cup margarine
1 (13 ounce) can evaporated milk
pepper
chives
celery salt
Knepfla
1 cup flour
1 egg
¹⁄₂ cup water

directions

Combine all soup ingredients except milk in a large kettle.
Cook until vegetables are tender.
While cooking prepare Knepfla:
mix flour, egg, and water then cut into small pieces.
To kettle add canned milk and bring to a boil.
Drop knepfla into soup.
Simmer about 10 minutes.
Serve hot.

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RECIPE MADE WITH LOVE BY

@peacemaker

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@peacemaker

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"From Wyndmere Community Alumni Cookbook 1995."

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review by muddydog

4/7/2018

Delicious, sauteed the veggies in butter, then simmered in the chicken broth. Added some diced ham. The dough recipe listed here will be too wet, I use 1.5 c flour to .5 c egg/water to get the right consistency. Using a pair of kitchen shears, cut the dough into small pieces right into the soup. Add evaporated milk & parsley right before serving.
photo by muddydog

1/21/2018
creation by peacemaker

1/3/2011

From Wyndmere Community Alumni Cookbook 1995.