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German Knoepfle Soup

by Jamie L.
(South Dakota)

I was in Germany for 2 years and absolutely loved the German food. One of my favorite soups is knoephle soup. Too many times there seems to be an American influence on foods and I am always looking for food recipes that are authentic German cuisine. Please get me a knoephle soup recipe that I could find only in Germany and not in an American restaurant. Thank You.

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German Knoepfle Soup

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Jun 29, 2011
Rating
starstarstarstarstar 		Somewhere in North Dakota
by: Gerry

Recently had some in potato soup. What a treat. The dough was rolled out and cut about domino size.
Dec 07, 2010
Rating
starstarstarstarstar 		My grandmother's German Knoepfle Soup
by: Anonymous

This recipe is easy and came from my Grandmother's family in Prussia.

First off, the broth we use is mostly milk with water and butter, salt & pepper added. You could also use a good beef broth or chicken broth, but the milk is usually more satisfying. My grandmother's family always used milk.

For the noodles, use 1 egg per person, 1 egg shell (both halves) of water per person and 1 cup of white flour per egg. Mix the eggs and water together in a large bowl with a good solid wooden spoon. Add flour little by little until you have a very think consistency. Kind of like sticky loose bread dough. You may not need all the flour and sometimes you might need it all. When it is all mixed, put a "blob" onto a saucer or small plate. Using a table knife, cut dough off the side of plate in small pieces (maybe 1/2 tablespoon. Object being - 1. dip knife into hot broth (never boiling),2. take warm knife to dough and push to edge of plate and 3. slice off a section into broth. Repeat until all dough in bowl is cut into soup.

We have been known to slice some kielbasa into the broth before the noodles to make it more filling.

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