"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Kneophla Soup Recipe

  Tried it? Rate this Recipe:


This recipe for Kneophla Soup, by , is from A Taste of the Past, Present & Future, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Pritschet
Added: Tuesday, November 4, 2008


10 cups water
12 chicken bouillon cubes
1 medium onion, chopped
4 tbsp butter
4 medium potatoes, cubed
parsley flakes
1 pint half and half

2 1/3 cup flour
3 eggs
1 cup milk
pinch of salt

Saute onions in butter and add all soup ingredients (except half and half) to a large pot. Bring to a boil.

Mix all kneophla ingredients and drop dough mixture by 1/2 tsp at a time into boiling soup. Reduce heat and simmer for 50 minutes. Add half and half and simmer for an additional 10 minutes.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!