Making knoephla soup from scratch is easier than you might think. The pillowy dumplings—known as knöpfle or knobs in German—are a simple mix of flour, egg, milk and salt that takes just a couple of minutes to shape.
Simmered in a rich, creamy broth made of tender potatoes, onions and milk, the knoephla dumplings make this soup satisfying enough for a main meal. It’s also great if you’re in a hurry. It takes just 20 minutes of prep time to make 10 servings of this hearty soup. The recipe can easily be doubled if you’re feeding a large crowd.
Knoephla soup traces its origins to the Midwest, particularly in North Dakota and Minnesota where a large population of German immigrants settled. A beloved dish, especially during the cold winter months, knoephla soup is characterized by its creamy broth filled with tender potatoes, dumplings and vegetables.
Ingredients for Knoephla Soup
- Butter:Â Sauteing the potatoes and onions in butter until tender builds a flavorful base for this rich knoephla soup recipe.
- Potato:Â A waxy potato variety like red potatoes or Yukon Gold is preferable to ensure the cubes hold their shape and texture when simmered.
- Onion:Â Grating the onion distributes it evenly into the pan and almost melts into the broth for a subtle savory note.
- Milk:Â Whole milk adds a rich creaminess to the broth without being too heavy. A few tablespoons of milk are also needed to make the knoephla dumplings.
- Bouillon: Chicken or vegetable bouillon cubes (or stock) provide concentrated flavor. You can also swap this out for some homemade chicken stock.
- Flour:Â All-purpose flour is the foundation of the knoephla dumpling dough.
- Egg:Â One whole egg helps bind the dumpling ingredients together.
- Parsley: Fresh parsley is an optional garnish that adds fresh color and herbal flavor to this hearty soup.
Directions
Step 1: Cook the potatoes and onion
In a large skillet, melt the butter over medium heat. Add the cubed potatoes and grated onion, cooking for 20 to 25 minutes until tender. Once tender, add the milk and heat through without boiling.
Editor’s Tip: Stirring occasionally while cooking the potatoes and onion helps prevent them from sticking to the skillet.
Step 2: Prepare the broth
In a Dutch oven, bring six cups of water and the bouillon cubes to a boil over high heat, stirring to dissolve the bouillon completely.
Step 3: Make the knoephla
In a mixing bowl, combine the flour, beaten egg and milk to form a stiff dough. Roll the dough into 1/2-inch ropes and cut into 1/4-inch pieces.
Editor’s Tip: To prevent the dough from drying out, keep it covered with a damp cloth while working.
Step 4: Cook the dumplings
Drop the knoephla pieces into the boiling broth. Reduce heat to medium, cover, and simmer for 10 minutes until the dumplings are cooked through.
Step 5: Combine and serve
Add the potato and milk mixture to the Dutch oven with the broth and knoephla. Stir well and heat through without boiling.
Recipe Variations
- Amp up the spice:Â Add a pinch of cayenne pepper or smoky paprika to the broth for a subtle spicy, smoky kick.
- Add carrots and celery:Â For more color and flavor, saute chopped carrots and celery along with the potatoes and onions.
- Make it vegetarian-friendly: Use vegetable bouillon instead of the chicken base to make this soup meat-free.
- Stir in greens:Â Boost the nutrition of this hearty knoephla soup by stirring a few handfuls of baby spinach or chopped kale in during the last few minutes of cooking.
- Add some cheese: Stir in shredded cheddar or Gruyère cheese into the finished dish for an even creamier soup.
- Enhance the herbal flavor:Â Add a teaspoon of fresh thyme or sage to the broth for an aromatic twist.
How to Store Knoephla Soup
Transfer any leftovers of this knoephla soup recipe to an airtight container and refrigerate for up to three days. You may need to thin it out with a splash of milk or water when reheating as the dumplings will continue to absorb broth as the soup sits.
Can you freeze knoephla soup?
While you can freeze knoephla soup, the dumplings tend to become mushy once thawed and reheated. If you make this planning to freeze leftovers, leave out the dumplings. Let the broth cool completely, then transfer to freezer-safe containers or bags and freeze for up to three months. Thaw overnight in the refrigerator before reheating. Add freshly made dumplings after reheating.
Knoephla Soup Tips
Can you make knoephla soup in a slow cooker?
Yes, this knoephla soup recipe adapts well to the crock pot. Saute the potatoes and onions as directed, then transfer them to a slow cooker with the water, bouillon and milk. Cook on low for six to eight hours or on high for three to four hours. Add the pre-made dumplings about 30 to 60 minutes before serving. Cover and continue cooking on high until they float.
What goes well with knoephla soup?
This hearty German dumpling soup pairs well with some crusty rolls for dipping or a simple green salad. For a full German-inspired meal, serve it with pork tenderloin, kielbasa or red cabbage.
Can you add meat to knoephla soup?
Adding cooked chicken or bratwurst during the final step of heating through can enhance the flavor of this knoephla soup recipe and make it even more filling.
How do you prevent the soup from curdling?
Once the milk is added, avoid boiling over high heat so it doesn’t curddle. Instead, heat it gently over low to medium heat. For leftovers, reheat slowly over low until heated through.
What are the best potatoes for Knoephla soup?
You’ll want a variety of potatoes that hold their structure to achieve the ideal texture in this creamy knoephla soup recipe. In general, avoid starchy potatoes like russets as they tend to become mushy when simmered in soups and stews. Yukon Gold, red potatoes and fingerlings are waxy potatoes that hold their shape well.
