Knefla Soup
Description
Enjoy a hot bowl of knefla (knoephla) soup full of tender potatoes, aromatics, and little homemade dumplings that simmer right in the broth.
Ingredients
•
6 potatoes, peeled and chopped
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2 onions, chopped
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1 carrot, sliced
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1 stalk celery, sliced
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4 cubes chicken bouillon
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1 tablespoon dried parsley
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5 cups water
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1 teaspoon salt
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1 pinch ground black pepper
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1/3 cup margarine
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2 cups all-purpose flour
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1 egg
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1 teaspoon salt
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1 cup milk
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1 (12 fluid ounce) can evaporated milk
Directions
1
In a large stockpot, combine potatoes, onions, carrot, celery, bouillon cubes, parsley, water, salt, pepper, and margarine. Simmer soup until vegetables become tender, 10 to 15 minutes.
2
Meanwhile, mix flour, egg, salt, and milk together in a bowl until a uniform dough forms. Form dough into long strips; cut strips into small pieces (knefla).
3
Once vegetables are tender, add knefla to the pot and let simmer for 30 minutes.
4
Stir in evaporated milk and serve.