Knoephla Soup

Ingredients for Knoephla Soup

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

Jena 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

Jena 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

Jena Carlin for Taste of Home

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

Jena 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

Jena 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

Jena 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.

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

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.