Nate’s Knoephla Soup

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Nate's knoephla soup recipe is a comforting and hearty dish that originates from the German-Russian community in North Dakota. This creamy soup features tender dumplings, chunks of chicken or ham, and an assortment of vegetables, all simmered in a rich and flavorful broth. It is a beloved Midwest classic that warms the soul on chilly days. The recipe has been passed down through generations, ensuring its authenticity and deliciousness.

Keywords: knoephla soup, German-Russian, creamy, comforting, Midwest

Nate's knoephla soup recipe details

Nate’s knoephla soup recipe, recipe Rating: 4.6
Number of votes:112

I grew up eating Knoephla soup, a German tradition. I have altered the traditional recipe from my youth, replacing chicken broth with cream of potato soup and adding a few ingredients. This recipe is for immediate use, but I prefer letting it chill over night, then warming it up in a crockpot the following day. Only add the knoephla 20 minutes before serving as they will get mushy if left in too long. This is perfect for a cold winter day.

Ready in: 1 hour 30 mins

Ingredients

Serves: 12

• 1 cup flour
• 1 egg
• 1 teaspoon salt
• 1/2 cup butter
• 4 large potatoes, peeled and cubed
• 1 onion, minced
• 6 stalks celery, chopped
• 5 (10.75 ounce) cans cream of potato soup
• Salt and white pepper to taste
• 3 bay leaves
• 1/2 cup chopped parsley

Preparation method

Prep: 20 mins | Cook: 1 hour 10 mins

1. Combine flour, egg, and salt, adding water and flour as needed to make a medium stiff dough.
2. Roll dough between palms into a 1/4 inch wide rope. Cut rope into 1/4 to 1/2 inch pieces to make spaetzel dumplings.
3. Cook dough in a large kettle of boiling water for about 20 minutes, stirring often. Drain and reserve.
4. In a large soup kettle or crockpot, bring cream of potato soup and bay leaves to a slow boil. Keep track of the bay leaves, as they will need to be removed before serving.
5. Melt butter in a large skillet. Simmer potatoes, onion, and celery in butter for 20 to 25 minutes or until tender.
6. Remove bay leaves from cream of potato soup and add potato mixture, salt, pepper, and knoephla.
7. Stir ingredients well, then sprinkle parsley on top.
8. Let simmer for 20 to 25 minutes and serve.