knoephla-potato-dumpling-soup-5117.jpg

Knoephla (Potato Dumpling Soup)

0

by: Paula B.






This is a classic North Dakota recipe that has been passed down by its German immigrants.




ingredients

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 6

1 1/2 cups all-purpose flour

1 tsp baking powder

1/4 tsp salt

1 egg, lightly beaten

1/2 cup milk

2 tbsp cooking oil

3 1/2 cups chicken stock

1 1.8 oz white sauce mix

4 medium potatoes, chopped

1 large onion, chopped

1 cup diced cooked ham

12 oz can evaporated milk

1/2 tsp ground white or black pepper

1/4 cup snipped fresh parsley

Nutrition Facts
Knoephla (Potato Dumpling Soup)

Servings Per Recipe: 6

Amount per Serving

Calories: 496

  • Total Fat: 16.3 g
  •     Saturated Fat: 6.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 68.8 mg
  • Sodium: 797.7 mg
  • Total Carbs: 65.4 g
  •     Dietary Fiber: 4.6 g
  •     Sugars: 5.1 g
  • Protein: 22 g
VIEW DETAILED NUTRITION

how is this calculated?

Download Nutrition Facts Widget Code

preparation

knoephla-potato-dumpling-soup-5117.jpg 1.  For dumplings: In a medium mixing bowl, stir together the flour, baking powder and salt. Make a well in the center of the mixture. In a small mixing bowl, stir together the egg, milk and oil. Add to the flour mixture; mix well. Cover; set aside.

2.  For soup: In a 4-quart Dutch oven, gradually stir chicken broth into white sauce mix until mixture is smooth. Stir in potatoes, onion, ham, evaporated milk and pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.

3.  Drop rounded teaspoons of dough into the soup (don’t worry if dumplings touch). Return to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes more or until potatoes are tender and a toothpick inserted near the center of a dumpling comes out clean. Sprinkle with parsley.

related recipes

comments