Knoephla Soup

Total Time
Prep: 20 min. Cook: 40 min.

Updated on May 05, 2025

For a hearty meal that'll warm you right up on chilly days, try this knoephla soup recipe. It's ready in just 40 minutes, and makes plenty of leftovers.

Making knoephla soup from scratch is easier than you might think. The pillowy dumplings—known as knöpfle (“knobs”) in German—are a simple mix of flour, egg, milk and salt, and take just a couple of minutes to shape.

The knoephla dumplings are simmered in a rich, creamy broth made of tender potatoes, onions and milk, making this soup satisfying enough for a main meal. This knoephla soup recipe is also great if you’re in a hurry; it makes 10 servings of hearty soup with just 20 minutes of prep time. The recipe can easily be doubled if you’re feeding a crowd.

The origins of knoephla soup can be traced to the Midwest, particularly in North Dakota and Minnesota where a large population of German immigrants settled. It’s a beloved dish, especially during the cold winter months.

Ingredients for Knoephla Soup

potatoes, butter, eggs, flour, milk, parsley, onions and bouillion cubes Jena Carlin for Taste of Home

For the soup:

  • Butter: Sauteing the potatoes and onions in butter until they’re tender builds a flavorful base for this rich knoephla soup recipe.
  • Potatoes: Waxy potato varieties like red potatoes or Yukon Golds are preferable since the cubes will hold their shape and texture when simmered.
  • Onion: Grating the onion distributes it evenly into the pan and almost allows it to melt into the broth for a subtle savory note.
  • Milk: Whole milk adds a rich creaminess to the broth without being too heavy.
  • Bouillon: Chicken or vegetable bouillon cubes (or stock) provide concentrated flavor. You can also swap this out for some homemade chicken stock.

For the knoephla:

  • Flour: All-purpose flour is the foundation of the knoephla dumpling dough.
  • Egg: One whole egg helps bind the dumpling ingredients together.
  • Milk: Any milk, whether skim, 2%, whole or a non-dairy milk alternative, works well for hydrating the knoephla.
  • Parsley: Fresh parsley is an optional garnish that adds fresh color and herbal flavor to this hearty soup.

Directions

Step 1: Cook the potatoes and onion

Step 1 of Taste of Home Knoephla SoupJena Carlin for Taste of Home

In a large skillet, melt the butter over medium heat. Add the cubed potatoes and grated onion, and cook them for 20 to 25 minutes or until they’re tender. Add the milk and heat it through without boiling it.

Editor’s Tip: Stirring occasionally while cooking the potatoes and onion helps prevent them from sticking to the skillet.

Step 2: Prepare the broth

Step 2 of Taste of Home Knoephla SoupJena Carlin for Taste of Home

In a Dutch oven, bring the water and bouillon or bouillon cubes to a boil over high heat, stirring to dissolve the bouillon completely.

Step 3: Make the knoephla

flour in a bowl next to a smaller bowl with beaten egg and milk next to itJena Carlin for Taste of Home

In a mixing bowl, combine the flour, beaten egg and milk to form a stiff dough.

Step 3 of Taste of Home Knoephla SoupJena Carlin for Taste of Home

Roll the dough into a 1/2-inch rope and cut it into 1/4-inch pieces.

Editor’s Tip: To prevent the dough from drying out, keep it covered with a damp cloth while working.

Step 4: Cook the dumplings

Step 4 of Taste of Home Knoephla SoupJena Carlin for Taste of Home

Drop the knoephla pieces into the boiling broth. Reduce heat to medium, cover the pot, and simmer for 10 minutes until the dumplings are cooked through.

Step 5: Combine and serve

Step 5 of Taste of Home Knoephla SoupJena Carlin for Taste of Home

Add the potato and milk mixture to the Dutch oven with the broth and knoephla. Heat the soup through without boiling it. If desired, sprinkle the soup with parsley and black pepper.

Taste of Home Knoephla Soup (6350)Jena Carlin for Taste of Home

Knoephla Soup Variations

  • Amp up the spice: Add a pinch of cayenne pepper or smoky paprika to the broth for a subtle spicy, smoky kick.
  • Add carrots and celery: For more color and flavor, saute chopped carrots and celery along with the potatoes and onions.
  • Make it vegetarian-friendly: Use vegetable bouillon instead of the chicken base to make this soup meat-free.
  • Stir in greens: Boost the nutrition of this hearty knoephla soup by stirring in a few handfuls of baby spinach or chopped kale during the last few minutes of cooking.
  • Add some cheese: Stir in shredded cheddar or Gruyere cheese into the finished dish for an even creamier soup.
  • Enhance the herbal flavor: Add a teaspoon of fresh thyme or sage to the broth for an aromatic twist.

How to Store Knoephla Soup

Transfer any leftover knoephla soup to an airtight container, and refrigerate it for up to four days. You may need to thin it out with a splash of milk or water when reheating since the dumplings will continue to absorb broth as the soup sits.

Can you freeze knoephla soup?

While you can freeze knoephla soup, the dumplings tend to become mushy once thawed and reheated. If you’re planning to freeze leftovers, leave out the dumplings. Let the broth cool completely, then transfer it to freezer-safe containers or bags and freeze it for up to three months. Thaw the broth overnight in the refrigerator before reheating it. Add freshly made dumplings after reheating and simmer them until they’re cooked through.

Knoephla Soup Tips

Taste of Home Knoephla Soup (6350)Jena Carlin for Taste of Home

Can you make knoephla soup in a slow cooker?

Yes, this knoephla soup can be a great slow-cooker soup recipe. Saute the potatoes and onions as directed, then transfer them to a slow cooker with the water, bouillon and milk. Cook them on low for six to eight hours, or on high for three to four hours. Add the premade dumplings about 30 to 60 minutes before serving. Cover the pot and continue cooking the soup on high until the dumplings float.

What goes well with knoephla soup?

This hearty German dumpling soup pairs well with a simple green salad or some crusty rolls for dipping. Build sustenance by adding pork tenderloin, kielbasa or red cabbage. Or, pair this soup with traditional German recipes like authentic German potato salad or Bavarian pot roast.

Can you add meat to knoephla soup?

Yes, you can add meat to knoephla soup. Add cooked chicken or bratwurst during the final step can enhance the flavor of this knoephla soup recipe and make it even more filling.

How do you prevent the knoephla soup from curdling?

To prevent the knoephla soup from curdling, avoid boiling the milk over high heat. Instead, heat it gently over low to medium heat. Reheat leftover knoephla soup slowly on low until it’s heated through.

What are the best potatoes for knoephla soup?

When picking potatoes for this creamy knoephla soup recipe, you’ll want a variety that holds its structure in order to achieve the ideal texture. In general, avoid starchy potatoes like russets, as they tend to become mushy when simmered in soups and stews. Yukon Golds, red potatoes and fingerlings are waxy potatoes that hold their shape well.

Watch How to Make Knoephla Soup

Knoephla Soup

Prep Time 20 min
Cook Time 40 min
Yield 10 servings (2-1/2 quarts)

Ingredients

  • 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 and cracked black pepper, optional

Directions

  1. 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.
  2. 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. If desired, sprinkle with parsley and black pepper.

Nutrition Facts

1 cup: 249 calories, 13g fat (8g saturated fat), 57mg cholesterol, 762mg sodium, 28g carbohydrate (6g sugars, 1g fiber), 6g protein.

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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
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