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Knoephla Soup Recipe

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This recipe for Knoephla Soup, by , is from Martin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Faye Schiwal
Added: Friday, June 12, 2009


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

2 1/2 cups flour
3 eggs
1 cup milk
dash of salt

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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