Knoephla (Potato Dumpling Soup)


by: Paula B.

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


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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

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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.

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