Best German Knepfla Soup Recipes

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GERMAN-RUSSIAN-DAKOTA KNEFLA



German-Russian-Dakota Knefla image

This version of knefla is a tasty, easy German-Russian staple for dinner, comprised simply of dough and potatoes. Sometimes I add 2 teaspoons of chicken bouillon to the boiling water for extra flavor. Serve with sausage, brats, or alone. Some like it with sauerkraut or breadcrumbs for garnish.

Provided by Megan

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h5m

Yield 4

Number Of Ingredients 8

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
¼ teaspoon black pepper
1 egg
¼ cup milk
2 tablespoons vegetable oil
3 potatoes, peeled and diced

Steps:

  • Whisk the flour, baking powder, salt, and pepper together in a bowl. Whisk together the egg and milk in a separate bowl; stir in the flour mixture until a smooth dough is formed.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, cut the dough into bite sized pieces with scissors into the boiling water. Boil for 20 minutes; drain well.
  • Heat the oil in a large skillet over medium-low heat; add the knefla and potatoes. Stirring occasionally, cook until the potatoes are tender and the knefla are golden brown, about 20 minutes.

Nutrition Facts : Calories 437.2 calories, Carbohydrate 76.8 g, Cholesterol 47.7 mg, Fat 9.1 g, Fiber 5.2 g, Protein 11.8 g, SaturatedFat 1.8 g, Sodium 737.9 mg, Sugar 2.2 g

KNOEPHLA SOUP



Knoephla Soup image

Provided by Molly Yeh

Time 1h20m

Yield 8 servings

Number Of Ingredients 20

3 tablespoons unsalted butter
2 large carrots, chopped
2 celery stalks, chopped
1 large onion, chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1/2 teaspoon ground nutmeg
10 cups chicken or vegetable stock
1/2 teaspoon dried thyme
4 sprigs fresh parsley, chopped
2 sprigs fresh dill, chopped
2 bay leaves
1 1/2 pounds (680 grams) red potatoes, chopped into 1/2-inch pieces
1/2 cup (120 grams) heavy cream
3 1/4 cups (422 grams) all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
1 1/4 teaspoons kosher salt
Freshly ground black pepper
1/8 teaspoon ground nutmeg
1 large egg

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!

KNEFLA SOUP I



Knefla Soup I image

I asked my Scandinavian neighbor if she had heard of this soup and she gave me this recipe.

Provided by Sue H.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 6

Number Of Ingredients 15

6 potatoes, peeled and chopped
2 onions, chopped
1 carrot, sliced
1 stalk celery, sliced
4 cubes chicken bouillon
1 tablespoon dried parsley
5 cups water
1 teaspoon salt
1 pinch ground black pepper
⅓ cup margarine
2 cups all-purpose flour
1 egg
1 teaspoon salt
1 cup milk
1 (12 fluid ounce) can evaporated milk

Steps:

  • In a large stock pot combine potatoes, onion, carrot, celery, chicken bouillon cubes, parsley, water, salt, pepper and butter. Simmer soup until vegetables become tender.
  • In a separate bowl mix flour, egg, salt and milk. Mix until dough is uniformed and then form into long strips. Cut strips into small pieces.
  • Once vegetables are tender add knefla pieces and let simmer for 30 minutes.
  • Add evaporated milk, stir and serve.

Nutrition Facts : Calories 548.7 calories, Carbohydrate 83 g, Cholesterol 52.9 mg, Fat 17.2 g, Fiber 6.9 g, Protein 16.5 g, SaturatedFat 5.6 g, Sodium 1783.6 mg, Sugar 12.3 g

GERMAN KNEPFLA SOUP



German Knepfla Soup image

My husband and any one I have served this soup to love it. I was looking in a cook book for Knepfla soup and I found one. But we don' t like celery and I didn't have some of the stuff it called,for so I substituted. It is the best Knepfla soup I had. And the bacon adds some good flavor to it.

Provided by michele frank

Categories     German

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 17

1 1/2 cups hash browns
2 tablespoons butter
1 small carrot, chopped
1/2 chopped onion
1 dash pepper
1 dash celery salt
1/2 teaspoon poultry seasoning
2 teaspoons chicken bouillon
1 (10 3/4 ounce) can cream of potato soup
1 (12 ounce) can evaporated milk
1 cup milk
6 slices bacon, cooked and coarsely chopped
1 cup water
1 cup flour
1 egg
1/4 teaspoon baking powder
1 1/2 cups milk

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.

KNOEPHLA SAUSAGE HOTDISH



Knoephla Sausage Hotdish image

Knoephla are chewy little German dumplings that are super popular in this region, as much of it was settled by German immigrants. Most commonly, knoephla are found in a creamy potato soup, but they also make a great addition to hotdish! This one builds on the German theme with mustard, sauerkraut (which cuts the richness of an otherwise very hearty dish), and a crunchy pretzel topping!

Provided by Molly Yeh

Categories     main-dish

Time 2h25m

Yield one 8-inch square hotdish

Number Of Ingredients 21

3 1/4 cups (420 grams) all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
1 1/4 teaspoons kosher salt, plus more for cooking
1/8 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
1 large egg
1/2 cup chopped fresh flat leaf parsley
1 teaspoon olive oil
Nonstick cooking spray, for the baking dish
3/4 pound bulk raw pork sausage (you can use raw sausage links and remove casing too)
2 tablespoons olive oil
1 small red onion, thinly sliced
1 cup sauerkraut, drained
1 teaspoon fennel seeds, toasted
1/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
3 cups whole milk
1 cup pretzels
1/2 cup chopped fresh flat leaf parsley

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.

KNOEPHLA SOUP



Knoephla Soup image

This is not a soup for those watching calories! A German potato soup with small dough balls that I grew up with. It is rich, creamy, and will stick to your ribs. The women in the family have been making this soup for generations, and I've added my own twist to the base recipe.

Provided by Angi

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h10m

Yield 10

Number Of Ingredients 14

½ cup butter, cut into cubes
3 baking potatoes, peeled and cut into cubes
1 small onion, diced
1 ½ teaspoons ground black pepper
3 cups whole milk
6 cups water
2 tablespoons chicken bouillon
1 ½ cups all-purpose flour
7 tablespoons whole milk, or more as needed
1 egg, beaten
2 teaspoons dill weed
2 teaspoons parsley
1 teaspoon ground black pepper
½ teaspoon salt

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.

Nutrition Facts : Calories 258 calories, Carbohydrate 30.2 g, Cholesterol 50.5 mg, Fat 12.5 g, Fiber 2.2 g, Protein 6.7 g, SaturatedFat 7.4 g, Sodium 452.7 mg, Sugar 4.4 g

GERMAN KNOEPHLE "NEFLA" SOUP



German Knoephle

Can't believe this one's not on here! The womens' group at my church serve this for suppers occasionally, and it's great! This is (I was told) a very traditional German soup. I've also seen it with rice instead of potatoes.

Provided by adogand3kids_2005

Categories     Chicken Breast

Time 2h30m

Yield 10-12 serving(s)

Number Of Ingredients 15

1 lb cubed pork roast or 1 lb chicken breast
2 -3 potatoes, peeled and diced
1 pint water or 1 pint chicken broth
1 small onion, diced
3 -4 celery ribs, and tops chopped
1 bay leaf
1 teaspoon salt
2 -3 sliced carrots (optional)
pepper
1 cup milk or 1 cup cream
2 cups flour
2 eggs
1/2 teaspoon salt
1/2 cup milk
1/4 teaspoon baking powder

Steps:

  • Put the broth, onion, bay leaf, salt,and meat in the pot to cook. Simmer until meat is done. Add remaining ingredients and cook until the potatoes are tender. (You can also cook on low in the crock all day and then add these remaining ingredients about an hour before serving to cook).
  • Mix the knoephle ingredients together to form a stiff dough. Take ropes of the dough and cut with clean kitchen shears in pieces about the length of the end joint of your little finger and drop into the boiling soup. Boil about 5 minutes or until the dumplings rise to the top. You can cook it longer for a thicker "stew" if you like.

Nutrition Facts : Calories 230.1, Fat 4.9, SaturatedFat 2, Cholesterol 76, Sodium 433.6, Carbohydrate 29.4, Fiber 1.9, Sugar 1, Protein 16.1

KNEPFLA SOUP



Knepfla Soup image

This is an easy dish to make. While your stock and vegetables are cooking you are making the knepflas; the last 30 minutes of cook time are passive. I often end up adding more flour to the knepflas, so they are not sticky and easier to work with.

Provided by Anchorage Chef

Categories     Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

6 potatoes, peeled and chopped
1 onion, chopped
3 carrots, sliced
2 stalks celery, sliced
5 cups chicken stock
1 tablespoon dried parsley
1 teaspoon salt
1 pinch ground black pepper
1/4 cup margarine
1 (12 ounce) can evaporated milk
2 cups all-purpose flour
1 egg
1 teaspoon salt
1 cup milk

Steps:

  • In stock pot combine potatoes, onion, carrots, celery, stock, parsley, salt, pepper and butter. Simmer soup until vegetables become tender.
  • In a separate bowl mix flour, egg, salt, and milk. Mix until dough is uniformed and then form into long strips. Cut strips into small pieces.
  • Once vegetables are tender add knepfla pieces and let simmer for 30 minutes.
  • Add evaporated milk, stir and serve.

Nutrition Facts : Calories 592.2, Fat 17.3, SaturatedFat 5.9, Cholesterol 63.4, Sodium 1288.4, Carbohydrate 89.1, Fiber 7.2, Sugar 7.4, Protein 20.6

KNEPFLA SOUP



Knepfla Soup image

Make and share this Knepfla Soup recipe from Food.com.

Provided by peacemaker

Categories     German

Time 1h5m

Yield 1 soup, 8 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 333.2, Fat 12.2, SaturatedFat 3.7, Cholesterol 39.9, Sodium 356.4, Carbohydrate 47.6, Fiber 4.6, Sugar 2.8, Protein 9.3

KNOEPHLA/KNEPFLA SOUP



Knoephla/Knepfla Soup image

This is a popular creamy chicken stock soup with diced potatoes, carrot, celery and onion with little dumplings dropped in after the veggies have just become tender. I actually submitted this recently to our work cafeteria's "Souper Bowl" competition and was picked to cook and serve it. good thing the head chef did the math - it turned out great at 12 gallons! My husband scored the recipe from a friend's wife who offered him a bowl when he was doing some handy-man work at their house. Lucky for me he never turns down a lunch offer - it yields me some tried and true recipes! I have added cubed/shredded cooked left-over chicken to make it even more hearty. You can also garnish with some crumbled cooked bacon bits. I feel that Yukon Gold potatoes work best. If you can eat just a cup, good for you - it'll last longer then. With us, big bowls are the only way!

Provided by BinkyKat

Categories     German

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11

8 cups chicken broth or 8 cups chicken stock
2 large celery ribs, diced
1 medium carrot, diced
1 small onion, diced
2 medium potatoes, diced
salt & pepper
2 cups flour
1 egg
1 teaspoon salt
1/2 cup water or 1/2 cup milk
1 1/2 cups half-and-half cream

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.

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