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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Knoephla Soup Recipe

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This recipe for Knoephla Soup is from Martin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 cups water
parsley flakes
12 chicken bouillon cubes
salt and pepper
1 medium onion chopped
1 cup chopped celery
4 medium potatoes
1 cup sliced carrots
Dumplings:

2 1/2 cups flour
3 eggs
1 cup milk
dash of salt
Directions:
Directions:
Combine first ingredients in large kettle, bring to a boil and cook until vegetables are soft. Mix together ingredients for the dumplings and drop by small spoons into boiling soup. Continue to cook until dumplings are done. Before serving, add half and half or regular cream.

 

 

 

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