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Deterding’s Delectable Dumplings: Knoephla Soup with a Twist

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For the knoephla:
3 cups flour
4 eggs
2 teaspoons salt
1/2 cup water 

For the broth:
2 cups heavy whipping cream
2 cups milk
1 can cream of celery soup
1 can cream of chicken soup
8 tablespoons (1 stick) butter
1/2-inch slice Velveeta cheese 

In a large pot, combine broth ingredients and heat on medium-high heat until broth is hot throughout and all ingredients have melted. Reduce heat to medium; stir occasionally. 

Meanwhile, combine knoephla ingredients to form a stiff dough; add more flour if dough is sticky. Roll into 1/2-inch rope. Cut dough into 1/4-inch pieces and drop into boiling water. Boil for 8–10 minutes. Strain and drop into broth.


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