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Kneophla Soup Recipe

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This recipe for Kneophla Soup, by , is from A Taste of the Past, Present & Future, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Pritschet
Added: Tuesday, November 4, 2008


10 cups water
12 chicken bouillon cubes
1 medium onion, chopped
4 tbsp butter
4 medium potatoes, cubed
parsley flakes
1 pint half and half

2 1/3 cup flour
3 eggs
1 cup milk
pinch of salt

Saute onions in butter and add all soup ingredients (except half and half) to a large pot. Bring to a boil.

Mix all kneophla ingredients and drop dough mixture by 1/2 tsp at a time into boiling soup. Reduce heat and simmer for 50 minutes. Add half and half and simmer for an additional 10 minutes.




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