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"The belly rules the mind."--Spanish Proverb

Knoephla Soup from Kroll's Kitchen Recipe

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This recipe for Knoephla Soup from Kroll's Kitchen is from A Collection of Recipes from Sherbear's Family & Friends, 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:  
Dumplings:
2 C flour
1 tsp baking powder
1 tsp salt
1 egg
Enough water to make soft dough

Soup:
Make chicken broth from backs & necks
celery salt
salt
pepper
Potatoes, cubed
Non-dairy Creamer (optional)
Directions:
Directions:
Mix dough ingredients with enough water to make soft dough. Form into long strips 1/2" in diameter with hands. Set aside to rest several hours.

Cook potatoes in chicken broth until done.

Cook Knepla in boiling salted water: cut strips in little snips with scissors (cook minimum 2-4 minutes). Dough is done when it cuts easily with fork. Drain Knepla & add to soup after potatoes are done.

Add creamer for creamier soup if desired.

 

 

 

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