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Knepfla Soup Recipe

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

Contributor:
Millie Steckler
Added: Monday, October 04, 2010

Category:

Ingredients:
Knepfla:
1 c. flour
1 egg
1/2 c. water
1/2 tsp. salt
1/4 tsp. baking powder
Soup:
6 potatoes, peeled and diced
2 onions, chopped (I use less)
1 carrot, chopped
1 celery stalk, chopped
4 chicken bouillon cubes or 1/4 c. chicken bouillon
1 tbsp. parsley flakes
5 c. water
1/3 c. butter (optional)
pepper to taste
1 (13 oz.) can evaporated milk (or milk)

Directions:
Combine first five ingredients together well and let rest. Combine other ingredients for soup, except milk, and cook until vegetables are tender. Add milk and bring to a low boil. Add knepfla dough that has been cut into pieces (I take a spoon and spoon bite size pieces into the soup. Turn heat down and simmer for a 1/2 hour until the knepfla dough is soft.

Personal Notes:
Grandma Patti Steckler's recipe

 

 

 

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