11/04/2013 Knoepfla Soup

Knoepfla Soup

Recipe Courtesy of Bernice Schock

Knoepfla Dough:
4 cups flour
2 eggs
1/2 tsp salt
3/4 cups plus 2 Tbsp water

Mix together to make a soft dough. Roll into logs and cut into 1″ pieces. Cover until ready to add to soup.

Soup:
12 cups water
12 Tbsp. chicken bouillon (enough according to package directions)
4-5 potatoes, peeled and diced
1 cup sour cream
1/4 cup milk
Salt and pepper, to taste

Bring water and bouillon to a boil, add diced potatoes and cook until tender.

Add cut up knoepfla. Cook until knoepfla is done and floats to the top.

Mix sour cream and milk together in medium sized bowl until well blended.

Add 1 cup of broth to sour cream mixture and mix.

Add back to the pot of soup, stirring while you pour it in. 

Add salt and pepper to taste.