Knepfla Soup

From Wyndmere Community Alumni Cookbook 1995.
- Ready In:
- 1hr 5mins
- Serves:
- Yields:
- Units:
Nutrition Information
1
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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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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.