Best German Knoephle Nefla Soup Recipes

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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

KNOEPHLA SOUP



Knoephla Soup image

While I was growing up, my mom would make this traditional German soup. It tasted so good on chilly fall days. Knoephla (pronounce nip-fla) Soup is still a warm and comforting meal for my family. -Lorraine Meyers, Willow City, North Dakota

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 1h

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12

1/2 cup butter, cubed
3 medium potatoes, peeled and cubed
1 small onion, grated
3 cups milk
6 cups water
6 teaspoons chicken or 3 vegetable bouillon cubes
KNOEPHLA:
1-1/2 cups all-purpose flour
1 egg, beaten
5 to 6 tablespoons milk
1/2 teaspoon salt
Minced fresh parsley, optional

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.

Nutrition Facts : Calories 249 calories, Fat 13g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 762mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 1g fiber), Protein 6g protein.

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

KNOEPHLA SOUP



Knoephla Soup image

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! :)

Provided by HotPepperRosemaryJe

Categories     Lunch/Snacks

Time 1h10m

Yield 1 soup, 4-6 serving(s)

Number Of Ingredients 14

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
3 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt

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!".

Nutrition Facts : Calories 617.9, Fat 20.5, SaturatedFat 12, Cholesterol 66.6, Sodium 2048, Carbohydrate 91.9, Fiber 5.1, Sugar 3.4, Protein 15.9

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

KNOEPHLA SOUP



Knoephla Soup image

Knoephla (neh-fla) are little dumplings that came to the Dakotas via German immigrants. Molly calls them the "best- kept secret in the upper Midwest!" She makes this dumpling soup for her daughter, Bernie - and it's always a hit!

Provided by Molly Yeh

Categories     main-dish

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 20

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

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.

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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