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Knoefla Soup Recipe

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

Kim Kassian


1 Gallon Water
4 Cups cooked cubed Turkey
1/2 Gallon Broth
1 Tablespoon Chicken Base
1 Teaspooon Paprika
1 1/2 Teaspooon Pepper
1 Teaspoon Garlic Salt
1/2 Teaspoon Curry
2 Teaspoons Salt
3-4 Bay Leaves
1 Lg. Onion (chopped)
1 Lg. Carrot (chopped)
4 Celery Arms (chopped)
6 Lg. Potatoes (cubed)
6 Cups Flour
3 Eggs
2 Cups Milk
2 Cups Heavy Cream

1. Prepare knoepfla dough:
- measure 6 cups of flour in a bowl and add 1 tsp of salt
and 1/2 tsp of pepper.
- add three eggs and mix (mixture will appeat grainy)
- add milk a little at a time and knead to get a heavy dough
2. Boil one gallon of water, 1/2 turkey broth
3. Add to broth chicken base, paprika, peppr, salt, bay
leaves, and turkey
4. Chop onion, carrots, and celery and add to the broth
5. cube potatoes and add to the both
6. Shape knoepfla dough into long ropes and cut into broth
7. Simmer 10-20 minutes
8. Before serving add two cups warm cream




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