Knoephla Soup
Recipe by Nicole Thom-Arens
Serves 4
I first made knoephla soup while testing German Russian recipes with a colleague when I was editor of the NDSU Foundation Magazine. I had eaten knoephla soup many times but never with homemade knoephla. Of course, you could use frozen knoephla, but the homemade ones really make this soup special, and it’s so easy.
Ingredients:
2 tablespoons olive oil1/2 yellow onion, chopped2 medium carrots, chopped3 stalks celery with the leaves, chopped2 medium yellow potatoes, cubed6 cups chicken broth/stock3/4 teaspoons kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)1/4 teaspoon black pepper2-4 tablespoons half-and-half or heavy cream
For the knoephla1 cup all-purpose flour3/4 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)1 teaspoon baking powder1 egg, beaten1/4 cup warm water
Instructions:
1) Heat the olive oil in a soup pot over medium heat. 2) Add the onions, carrots, and celery with 1/4 teaspoon salt. Cook for about 10 minutes until the onions are translucent and the carrots are starting to soften. 3) Add the potatoes to the vegetables. Sprinkle with an additional 1/4 teaspoon salt and 1/4 black pepper. 4) Stir to combine.5) Add the stock/broth. Bring to a boil. Reduce to a simmer, and cook until the vegetables are tender, about 20 minutes.6) When the vegetables are tender, reduce the soup to low and make the knoephla. 7) Combine the flour, salt, and baking powder in a medium mixing bowl. 8) Make a well in the dry ingredients and add the water and egg. 9) Using your hands, mix the dough until it comes together. Knead just a few times to form a ball of dough. 10) Roll the dough into a long thin rope. Add a dusting of flour as needed to keep the dough from sticking to the counter. 11) Cut small bits of dough about 1/4-inch pieces from the rope. (Be sure to keep the pieces small, as the dumplings puff up substantially in the soup.)12) Return the soup to a vigorous simmer. Add the knoephla.13) Cook the knoephla until cooked through, about 10 minutes. 14) Finish the soup with a turn or two of half-and-half or cream. 15) Taste and season accordingly if needed.
Store leftovers in the fridge for up to 4 days. The knoephla will continue to absorb the liquid, so add additional broth/stock as need upon reheating. Because of the cream, I don’t recommend freezing this soup for fear it would split when defrosted.
Ingredients:
2 tablespoons olive oil1/2 yellow onion, chopped2 medium carrots, chopped3 stalks celery with the leaves, chopped2 medium yellow potatoes, cubed6 cups chicken broth/stock3/4 teaspoons kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)1/4 teaspoon black pepper2-4 tablespoons half-and-half or heavy cream
For the knoephla1 cup all-purpose flour3/4 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)1 teaspoon baking powder1 egg, beaten1/4 cup warm water
Instructions:
1) Heat the olive oil in a soup pot over medium heat. 2) Add the onions, carrots, and celery with 1/4 teaspoon salt. Cook for about 10 minutes until the onions are translucent and the carrots are starting to soften. 3) Add the potatoes to the vegetables. Sprinkle with an additional 1/4 teaspoon salt and 1/4 black pepper. 4) Stir to combine.5) Add the stock/broth. Bring to a boil. Reduce to a simmer, and cook until the vegetables are tender, about 20 minutes.6) When the vegetables are tender, reduce the soup to low and make the knoephla. 7) Combine the flour, salt, and baking powder in a medium mixing bowl. 8) Make a well in the dry ingredients and add the water and egg. 9) Using your hands, mix the dough until it comes together. Knead just a few times to form a ball of dough. 10) Roll the dough into a long thin rope. Add a dusting of flour as needed to keep the dough from sticking to the counter. 11) Cut small bits of dough about 1/4-inch pieces from the rope. (Be sure to keep the pieces small, as the dumplings puff up substantially in the soup.)12) Return the soup to a vigorous simmer. Add the knoephla.13) Cook the knoephla until cooked through, about 10 minutes. 14) Finish the soup with a turn or two of half-and-half or cream. 15) Taste and season accordingly if needed.
Store leftovers in the fridge for up to 4 days. The knoephla will continue to absorb the liquid, so add additional broth/stock as need upon reheating. Because of the cream, I don’t recommend freezing this soup for fear it would split when defrosted.