Knoephla Soup Recipes

Steps:

• For the soup: Melt the butter in a large pot over medium-high heat. Add the carrots, celery, onions, a good pinch of salt and a few turns of pepper and cook, stirring often, until the vegetables soften, about 10 minutes. Add the garlic and nutmeg and cook, stirring, until fragrant, 2 more minutes.
• Stir in the stock, herbs, bay leaves and potatoes. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, then cover and cook for 40 minutes.
• For the knoephla: Meanwhile, whisk together the flour, baking powder, salt, a few turns of pepper and the nutmeg in a medium bowl. Stir in 1 cup (236 grams) water and the egg and mix to form a shaggy dough. Turn it out onto a clean work surface and knead it for a few minutes, adding flour as needed, until you have a smooth and stiff dough. Roll it into a 1/2-inch-thick blob, then cut into 1/2- to 3/4-inch squares, dusting with flour so they don't stick together.
• When the soup has 20 minutes left of simmer time, add the knoephla directly to the soup and continue to simmer.
• Stir in the cream. Taste and adjust the seasonings as desired. Remove the bay leaves before serving. Enjoy!

Steps:

• 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!".

Steps:

• For the knoephla: Combine the flour, baking powder, salt, pepper and nutmeg in a large bowl. Whisk to combine. Mix the egg with 1 cup water in a small bowl and add to the dry ingredients. Add the parsley to the mixture. Mix all together and knead until the dough has come together, taking care not to overmix.
• Place the dough on a floured surface. Roll out to 1/2-inch thickness. Cut into 1/2- to 3/4-inch squares.
• Bring a pot of salted water to a boil. Cook the knoephla in 3 or 4 batches, depending on the size of your pot, until cooked through, 7 to 10 minutes. Remove with a slotted spoon or spider and add to a large bowl. Toss with the olive oil to prevent the dumplings from sticking and set aside.
• For the hotdish: Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish.
• In a skillet over medium heat, add the sausage and cook until browned and cooked through. Remove the cooked sausage from the skillet and add to the bowl with the knoephla.
• In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the red onion and cook until softened. Add the sauerkraut and cook until the mixture has caramelized. Add toasted fennel seeds, salt and pepper. Cook for another minute, then remove the mixture to the bowl with knoephla and sausage.
• In the same skillet, add the butter and flour and whisk together, stirring up any brown bits at the bottom of the skillet. Cook for 1 to 2 minutes. Add the milk in four additions, whisking continuously, allowing the mixture to thicken before adding each addition. Season with salt and pepper. Cook until the mixture is thick enough to coat the back of a spoon.
• Add the knoephla, sausage, onion and kraut mixture to the pot of gravy and mix until combined. Pour into the greased baking dish.
• Place the pretzels in a zip-top bag and crush with a rolling pin. Add the remaining tablespoon olive oil to the bag and shake up to coat the pretzels. Top the baking dish with the pretzel crumbs. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes.
• Garnish with the parsley before serving.

Steps:

• Make the soup: In a large pot, melt the butter over medium-high heat. Add the onion, carrots, celery, a good pinch of salt and a few grinds of pepper. Cook, stirring often, until the vegetables soften, about 10 minutes. Add the garlic and nutmeg and cook, stirring, 2 more minutes, or until fragrant. Stir in the stock, thyme, dill, parsley, bay leaves and potatoes; increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover and cook 40 minutes, stirring occasionally.
• Meanwhile, begin making the knoephla when the soup reaches a boil: Whisk the flour, baking powder, 1 1/4 teaspoons salt, a few grinds of pepper and the nutmeg in a medium bowl. Stir in the water and egg and mix to form a shaggy dough. Turn it out onto a clean work surface and knead for a few minutes, adding more flour as needed, until you have a smooth and stiff dough.
• Roll out the dough into a 1/2-inch-thick blob, then cut into 1/2- to 3/4-inch squares, dusting them with flour so they don't stick together. Drop them directly into the simmering soup for the last 20 minutes.
• In the last few minutes of cooking, stir in the heavy cream. Taste and adjust the seasonings as desired. Remove the bay leaves before serving.

Steps:

• Melt butter in a large skillet over medium heat; saute potatoes, onion, and 1 1/2 teaspoons black pepper until just tender, about 20 minutes. Stir 3 cups milk into potato mixture and heat until almost boiling, about 5 minutes. Remove skillet from heat.
• Bring water and chicken bouillon to a boil in a Dutch oven or heavy pot.
• Combine flour, 7 tablespoons milk, egg, dill, parsley, 1 teaspoon pepper, and salt together in a bowl until dough is stiff. Add more milk, 1 tablespoon at a time, if needed. Roll dough into ropes about 1/2-inch thick on a work surface. Cut ropes into 1/4-inch pieces and drop into boiling broth. Reduce heat, cover Dutch oven with a lid, and simmer until knoephla begin to float, about 10 minutes.
• Stir potato mixture into broth and knoephla; simmer until potatoes are tender, about 20 minutes.

Steps:

• Melt butter in large soup pot.
• Put vegetables in pot,cook until almost tender.
• Add water first, then add soup, evaporated milk, milk, and bacon.
• Stir in chicken bouillon, poultry seasoning, pepper and celery salt.
• Simmer on medium low heat for about 20 minutes, stir often.
• While soup is simmering, make Dough.
• Mix flour and baking powder together then add egg and milk.
• If dough is still to stiff add a little more milk.
• Dough should be stiff enough to hold its shape on the spoon.
• Add dough one tsp at a time in simmering soup.
• Cook soup with dough 15 min on low heat with cover on, stir often or soup will burn on the bottom.
• If it is to thick for you, add a little more milk before serving.

Steps:

• Put all ingredients for soup except for milk and chives into kettle and simmer until veggies are tender. Add milk and chives. Bring to slow boil.
• Spoon dime sized amounts of knoephla dough into soup. The dough slides off the spoon easily when dipped into simmering broth. Keep the spoon dips dime sized as they do grow while cooking in the broth! Simmer 20 to 30 minutes, stirring occassionally.

Steps:

• In a large skillet, melt butter; cook potatoes and onion for 20-25 minutes or until tender. Add milk; heat through but do not boil. Set aside. In a Dutch oven, bring water and bouillon to a boil. , Meanwhile, combine first four knoephla ingredients to form a stiff dough. Roll into a 1/2-in. rope. Cut into 1/4-in. pieces and drop into boiling broth. Reduce heat; cover and simmer for 10 minutes. Add the potato mixture; heat through. Sprinkle with parsley if desired.

Steps:

• Simmer the vegetables and salt/pepper in the broth/stock until tender.
• Mix together flour, egg, salt, and water or milk to make a stiff dough. Roll into a rope and cut or pinch off approximately thumb-sized pieces directly into boiling soup. Cook 10 minutes or until done.
• Add 1 ½ cups half & half and serve. You can simmer to desired thickness.

Steps:

• Pat chicken dry with paper towels and season with salt and pepper. Heat oil in dutch oven over medium heat until just smoking. Cook chicken, skin side down, until well browned, 6-8 minutes; transfer chicken to plate. Remove and discard skin.
• Pour off all but 1 tsp fat & return pot to medium heat. Add onion & cook until just beginning to brown, 3-5 minutes. Add broth, chicken, and 1-1/4 tsp salt; bring to boil. Reduce heat to medium-low, cover, & simmer until chicken is tender, about 30 minutes.
• Meanwhile, whisk flour, baking powder, 1 tsp salt, & 1/2 tsp pepper together in a large bowl. Whisk eggs, 1/2 cup half-and-half, and water into flour mixture until thick batter forms. Transfer batter to gallon-size zipper-lock bag and refrigerate until ready to use.
• Remove chicken from pot and set aside. Add potatoes to broth and simmer 10 minutes. Cut 1/4-inch off corner of bag of batter. Pipe batter into simmering brother, snipping dumplings with moistened kitchen shears every 1/2 to 3/4 inch as extruded. Simmer until dumpling floor to surface, 10-15 minutes, stirring occasionally.
• Shred chicken into bite size pieces, discarding bones and add to soup. off heat, stir in remaining 1/2 cup half-and-half. Season with salt and pepper to taste and serve.