The joys of living in 56572 (1) Kraut & Shirley's Knoephla

Knoephla is a type of dumpling, commonly used in soups. Traditional knoephla soup is a thick chicken soup, almost to the point of being a stew. It is particularly common in the U.S. states of Minnesota and North Dakota, where there was significant German settlement.

Recipe for Knoephla Soup
1. Start by making the knoephla dumplings. In a mixing bowl add 2 cups flour, 1 tsp baking powder, one egg and one cup of milk or water. Mix to form a firm dough that is not sticky. Add a bit more flour if needed to keep dough from being sticky.
2. Roll pieces of dough between the hands until the length of a pencil. Snip off small pieces with knife or scissors. Set pieces of dough aside and begin to make the broth.
3. In large soup kettle add: 1 cup chopped onion and 1 cup butter. Saute' on medium heat until onions are tender.
4. Add the following: 4 quarts of water and 4 TBSP of chicken soup base. Bring to a rapid boil over high heat. Add the knoephla dumplings by dropping them into the boiling broth. Stir until they all float to the top.
5. When dumplings are soft, add: 2 pounds of cubed potatoes. Simmer on medium heat until dumplings and potatoes are done throughout.
6. Remove from heat and add: 1 Cup heavy whipping cream, 1 tsp. parsley flakes, salt and pepper to taste.
7. If you need to reheat the soup, use low heat so the cream doesn't curdle.

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