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Knoephla Soup

also called Knephla Nephla, Nefla, Nifla Soup

a collection of recipes from my Dakota friends that make this regional soup.


Knoepfla soup (1)


Raw potatoes, diced

celery & carrots, diced

3 quarts water

1 large can chicken broth

4 tablespoons chicken base

4 tablespoons butter

2 cups cream

1 medium onion, diced

2 cans cream of chicken soup

Dough for Knoephla

3 cups flour

2 eggs

1 cup milk

1 teaspoon salt

1 teaspoon baking powder

Combine water, broth, potatoes, onion, celery, carrot, chicken base. Mix together flour, eggs, milk, salt, and baking powder for knoepflas. When water is boiling and potatoes have softened, roll out the dough into long pencil size ropes and snip 1inch pieces of knoepfla dough in boiling water.

Cook 15 minutes. Add cream, cream of chicken soup, and butter. Very good.




Knoepfla Soup(2)


4 cups water

2 cups (1 151/2-ounce can) chicken broth

1 large onion

1 stalk celery, diced

2 cups diced potatoes

1 cup diced cooked chicken

2 bay leaves

2 chicken bouillon cubes

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1 cup cream

11/4 pounds knoepfla


* To water and broth, add onion, potatoes, chicken, bouillon cubes and

spices. Boil until potatoes are done, about 12-15 minutes. Add cream and

knoepfla. Simmer 30-40 minutes. (Knoepfla dough can be purchased frozen;

it is a type of German dumpling. I like to use a spaetzle dough, which is

more like noodles.)



From Arlene Isaak, Arnegard , North Dakota , published in The Bismarck Tribune, Bismarck , North Dakota , November 12, 2003


Dough for Knoephla

2-1/2 cups flour
1 egg
1 teaspoon baking powder
1/4 teaspoon salt
1 cup water


Knephla Soup
2 or 3 medium potatoes, peeled and cubed
3/4 teaspoon salt
Milk or cream as needed
2 tablespoons margarine
2 tablespoons chopped onion
About 1/2 cup cubed dried bread

Put about 2 quarts of water in a 3-quart kettle. Add cubed potatoes and 3/4 teaspoon salt. Add milk and cream as desired. While liquid is coming to a oil, roll knephla dough into ropes. When soup is boiling gently, cut knephla into the hot soup in pieces about the size of the end of your thumb. It works best to hold rope with left hand and use kitchen shears in right. Cook 10 to 15 minutes. In the meantime, melt margarine in a saucepan and saute onions lightly. Then, turn up the heat, and throw in the bread and brown it a little. Add bread, onions and margarine to the soup and stir. Soup is ready to serve. Add pepper once it's in the bowl.

Donated by Evelyn Gibson




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