KNOEPHLA SOUP
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
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
Provided by Molly Yeh
Time 1h20m
Yield 8 servings
Number Of Ingredients 20
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!
GERMAN SOUP " KNOEPHLE" & DUMPLINGS
Grandma's Cook Book notes: The Germans from Russia,also known as Black Sea Germans, brought this recipe with them when they immigrated to the US and settled in the Dakotas and Minnesota areas. It is in many of the church and hometown recipe books. It is not a traditional German soup, it is something the Bavarians from the...
Provided by Nancy J. Patrykus
Categories Soups
Time 35m
Number Of Ingredients 10
Steps:
- 1. Cook all first 5 ingredients together till tender, in the broth. Mix next 4 ingredients to form a stiff dough. Form dough into a long cigar shape.Cut parts of the dough with scissors into the boiling soup. Cook for 10 minutes till done. Heat 1-1/2 cups of half and half and add to the soup. Serve HOT.
KNOEPHLA SAUSAGE HOTDISH
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
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 (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
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 SOUP
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
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
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
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
GERMAN DUMPLINGS (SPAETZLE OR KNIFFLES) FOR SOUP OR SAUTE
When our church decided to host a "German Reformation Night" dinner, I went hunting for authentic German recipes. Here is one that fits the bill. There are two ways to make the dumplings (explained below). Serving ideas suggested below too. Gushundheit--!
Provided by Debber
Categories German
Time 20m
Yield 3 cups???, 5-7 serving(s)
Number Of Ingredients 4
Steps:
- Mix these together until sticky.
- Drop into bubbling soup or stew, broth or water. (see below for ideas).
- Dumplings will rise to the surface as they cook; remove from liquid with a slotted spoon (if sautéing in another pan); set aside in a bowl (keep warm).
- MAKE THE DUMPLINGS #1: This method results in very small, stringy-ish dumplings and is great for soups or stews. Spoon several tablespoons of batter into a colander, then with the back of the spoon--press the batter through the holes into the bubbling liquid.
- METHOD #2: This method forms larger dumpling pieces (dime & quarter size) and is great for soups or stews, too -- but especially good if you want to saute the dumplings afterwards (more on that in a minute). Using a teaspoon and butter knife, scoop up a spoonful of batter, then use the knife to cut off little dibs and dabs, using the knife to also push the dibs into the hot liquid. If the knife or spoon gets messy, just dip into the hot liquid.
- SERVING IDEAS: We love these in chicken-dumpling soup (use your regular chicken soup recipe -- skip the egg noodles and make these dumplings instead). OR scoop out the larger dumplings (Method #2), and saute in butter or olive oil along with kielbasa or other sausage and LOTS of onion ring slices. OR saute some fresh veggies, then add the dumplings -- heaven!
- VARIATIONS: Add several pinches of your favorite herbs along with the flour to enhance the soup, stew or saute dish.
- Chef's Note: Altho' this is kind of putzy, it is well worth the effort and SO different from regular pasta-noodles.
Nutrition Facts : Calories 97.7, Fat 2.2, SaturatedFat 0.7, Cholesterol 84.6, Sodium 86.5, Carbohydrate 14.5, Fiber 0.5, Sugar 0.2, Protein 4.5
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