knoephla soup recipe
The Best knoephla soup recipe
I love this soup because it’s simple enough to make when life is hectic, yet it feels special enough for a big gathering. Whether it’s a Sunday afternoon with the whole family or a cozy night in with the kids, this dish never disappoints. And the best part? It’s packed with nutrients. The noodles are made from whole wheat, giving you fiber and energy, while the vegetables add vitamins and minerals. Plus, it’s hearty enough to keep you full without being heavy, which is perfect for a meal that’s both satisfying and balanced. My husband swears by it too—he says it’s the only soup that doesn’t make him want to nap right after eating. That’s saying something.
Classic Knoephla Soup
A hearty and comforting soup made with traditional Knoephla dumplings, featuring a rich tomato-based broth and savory seasonings. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1/4 cup cold water
- 4 cups vegetable or chicken broth
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- 1 cup beef or vegetable bouillon
- Fresh parsley, chopped
- Grated Parmesan cheese
- Extra Knoephla dumplings
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). In a large bowl, mix flour, salt, baking powder, and cold water until a soft dough forms. Cover and rest for 15 minutes. -
2
While dough rests, in a large pot, sauté diced onion, carrots, celery, and garlic in a bit of oil until softened (~5 mins). Add crushed tomatoes, broth, bouillon, oregano, basil, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes. -
3
Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Cut into 1-inch circles using a cookie cutter or glass. Place on a baking sheet. -
4
Bake dumplings for 12-15 minutes until golden brown. Remove from oven and set aside. -
5
After simmering the broth, reduce heat to low and add the baked dumplings. Let them cook gently for another 10 minutes, stirring occasionally. -
6
Remove bay leaf. Adjust seasoning if needed. Serve hot with fresh parsley and grated Parmesan.
🔧Equipment
- Large pot
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Oven
- Rolling pin (optional)
- Baking sheet
- Slotted spoon
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add a splash of red wine while simmering the broth.
- Substitute whole wheat flour for a gluten-free option.
- Knoephla can be made ahead and reheated before adding to the soup.
Variations
- Add diced zucchini or bell peppers for a vegetable twist.
- Use a mix of beef and vegetable broth for a heartier soup.
Watch Video Of How Classic Knoephla Soup Works
❓ Frequently Asked Questions About Knoephla Soup
What is Knoephla soup, and what are its main ingredients?
Knoephla soup is a traditional German soup made primarily from knoephla (a type of potato dumpling), broth, and vegetables. The main ingredients typically include boiled potatoes, flour, water, salt, and sometimes onions, carrots, or celery for added flavor. Some versions also include a touch of butter or milk for richness.
—
How do I make the knoephla dumplings from scratch?
To make homemade knoephla dumplings, you’ll need:
– 3 cups finely grated raw potatoes (peeled and grated, then squeezed dry)
– 1 cup all-purpose flour
– 1 egg (optional, for binding)
– 1 tsp salt
– A pinch of nutmeg (optional)
Mix the grated potatoes with salt and nutmeg, then fold in the flour. Let it rest for 10 minutes. Roll out the dough into thin sheets, cut into small circles, and boil in salted water until they float. They should be soft and slightly translucent.
—
Can I use store-bought knoephla instead of making them from scratch?
Absolutely! Many grocery stores sell pre-made knoephla (often in frozen or canned form). Just boil them according to package instructions—usually 5–10 minutes—until they’re tender. Just ensure they’re fresh to avoid a gummy texture.
—
What kind of broth should I use for the best flavor?
For the best flavor, use a light chicken or vegetable broth (homemade is ideal). If using a store-bought broth, choose one without too much salt or strong seasoning. A simple, clear broth ensures the knoephla’s natural taste shines. You can also add a splash of white wine or a bay leaf for depth.
—
What vegetables are commonly added to Knoephla soup, and how do I prepare them?
Classic additions include:
– Onions: Sautéed in butter until soft, then added to the broth.
– Carrots: Peeled, chopped, and boiled until tender (about 10 minutes).
– Celery: Finely diced and cooked with the carrots.
– Parsnips or leeks: Optional but add a sweet, earthy note.
Simmer all vegetables in the broth for 10–15 minutes before serving. Avoid overcooking to keep the soup light and flavorful.
