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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.

Millie Steckler
Added: Monday, October 4, 2010


1 c. flour
1 egg
1/2 c. water
1/2 tsp. salt
1/4 tsp. baking powder
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)

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:
Personal Notes:
Grandma Patti Steckler's recipe




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