Knoephla Soup

Name: Knoephla Soup
Prep time: 30 min
Cook time: 30 min
Total time: 3 h
Yield: 6 serving
Ingredients: 2 carcasses of smoked birds; 4 bay leaves; 3 quarts water; salt; 1 cup all-purpose flour; 1/2 cup rye, spelt, barley or whole wheat flour; 1/2 teaspoon salt; 1/4 teaspoon ground mace or nutmeg; 1/4 teaspoon white pepper; 1/2 teaspoon baking powder; 1 egg; 6 tablespoons milk; 2 tablespoons butter or bacon fat; 2 carrots, peeled and diced; 2 celery stalks, diced; 1 cups chopped white or yellow onion; 1/2 to 1 cup heavy cream; 3 tablespoons chopped parsley

User Reviews

4.9

24 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
For the Broth
2 hrs
Total Time
3 hrs
Servings
6
Calories
257 kcal
Course
Main Course, Soup, Lunch
Cuisine
German, American

Knoephla Soup

Elizabeth Hodge

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This is my take on the classic North Dakota knoephla dumplings soup. I make it with sharp-tailed grouse, but any poultry or rabbit will work, too.

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Ingredients

Servings

BROTH

2 carcasses of smoked birds, grouse or pheasant or chicken
4 bay leaves
3 quarts water
salt

DUMPLINGS

1 cup all-purpose flour
1/2 cup rye, spelt, barley or whole wheat flour
1/2 teaspoon salt
1/4 teaspoon ground mace or nutmeg
1/4 teaspoon white pepper
1/2 teaspoon baking powder
1 egg
6 tablespoons milk

SOUP

2 tablespoons butter or bacon fat
2 carrots, peeled and diced
2 celery stalks, diced
1 cups chopped white or yellow onion
1/2 to 1 cup heavy cream
3 tablespoons chopped parsley

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Instructions

BROTH

Break or chop up the carcasses of the chicken, grouse, pheasant or whatever into large pieces. Put in a large pot, add the water and bay leaves, cover and bring to a simmer. Simmer gently for 2 hours, or until the meat on the legs and wings wants to fall off the bone.
Remove the carcasses and pick off all the meat. Reserve this. Strain the broth. You'll need at least 1 quart. Set that aside, too.

DUMPLINGS

Get a large pot of water boiling. Add a healthy pinch of salt.
Put the flours, salt, spices and baking powder in a bowl and mix well. Add the egg and milk, mix well until you get a shaggy dough. Knead this until it all comes together, then roll it out into a log about the width of your pinkie finger.
Slice off little dumplings and drop them into the boiling water. It will drop to a simmer. This is what you want, not a rolling boil, so adjust the heat. Let the knoephla cook until they bob on the surface, then 1 minute more. Remove them and lay them out on a baking sheet. Toss with a little oil if you want to prevent them from sticking each other.

SOUP

Heat the butter or bacon fat in a soup pot over medium-high heat. Add the onions, carrots and celery and sauté for about 5 minutes; you want everything to soften, but not brown.
Add the picked meat, as much of the broth as you want -- I use a bit more than a quart -- and let this simmer until all the vegetables are nicely cooked, about 15 minutes. Add the dumplings and cream and cook gently for another 5 minutes. Stir in the parsley, some black pepper and serve.

Nutrition Information

Show Details

Calories 257kcal (13%) Carbohydrates 29g (10%) Protein 5g (10%) Fat 14g (22%) Saturated Fat 7g (35%) Cholesterol 60mg (20%) Sodium 267mg (11%) Potassium 248mg (7%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 3921IU (78%) Vitamin C 6mg (7%) Calcium 83mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 257 kcal

% Daily Value*

Calories	257kcal	13%
Carbohydrates	29g	10%
Protein	5g	10%
Fat	14g	22%
Saturated Fat	7g	35%
Cholesterol	60mg	20%
Sodium	267mg	11%
Potassium	248mg	5%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	3921IU	78%
Vitamin C	6mg	7%
Calcium	83mg	8%
Iron	2mg	11%