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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

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 We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


2 C flour
1 tsp baking powder
1 tsp salt
1 egg
Enough water to make soft dough

Make chicken broth from backs & necks
celery salt
Potatoes, cubed
Non-dairy Creamer (optional)

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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