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Knoephla Soup Recipe

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

Tammi Schuetz
Added: Thursday, November 22, 2007



4 c. flour,
1 tsp salt,
2 eggs,
1/2 c. half and half cream, set aside remaining amount for the broth,
1 1/2 c. milk


8 c. (approx.) chicken broth, may make with chicken simmering in water for 24 hours, or store bought chicken broth,
1 small onion,
1 can cream of chicken soup,
1 can cream of potato soup,
Remaining amount of cream,
May also add milk if needed,
Salt and pepper to taste,
Parsley flakes to taste

Mix dough, may add a little more flour if sticky. Take parts of dough and roll in palms to make a circular roll about the diameter of a nickel. Cut into small pieces, about a half inch long and drop into the following:

Boil the "broth" mixture, and add the dough (knoephla). When the knoephla increases in size and is floating on the top, it's done.




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