Knoephla Soup

Pronounced /ˈnɛflə/

I am paying homage to my home state of ND with this recipe – a German soup perfectly suited for chilly, rainy days like today.



1 3/4 cups flour

1 egg

1/2 cup water

1 tsp salt


one small onion diced

2 cups potatoes (peeled and diced)

2 cups precooked ham cubed

3 chicken bullion cubes

salt and pepper to taste

3 cups milk

1 cup cream

Combine dough ingredients to make a stiff dough. Chill in the refrigerator for about an hour. Roll dough out on a floured surface and cut into small pieces (I use a pizza cutter).

IMG_5494  IMG_5495

Cook dough pieces in a kettle of boiling water for 20 minutes, stirring often. Drain and Reserve.

In a dutch oven, saute onions in 2 T. butter. Add potatoes, ham, and bullion cubes. Add enough water to cover the ingredients and cook for 25 minutes (be sure to fork test your potatoes to make sure they are done).

When the base is done, add the cooked knoephpla, milk and cream. Simmer for another 20-30 minutes.

We like to serve ours with buttered french bread. Try it! You won’t be disappointed!


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