Knoephla Soup
User Reviews
4.9
16 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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For the Broth
2 hrs
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Total Time
3 hrs
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Servings
6
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Calories
257 kcal
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Course
Main Course, Soup, Lunch
Knoephla Soup
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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
BROTH
- 2 smoked bird carcass grouse or pheasant or chicken
- 4 bay leaf
- 3 quarts water
- salt
DUMPLINGS
- 1 cup all-purpose flour
- 1/2 cup rye flour
- 1/2 cup spelt flour
- 1/2 cup barley flour
- 1/2 cup 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 carrot peeled, diced
- 2 celery diced stalks
- 1 cups onion white or yellow, chopped
- 1/2 to 1 cup heavy cream
- 3 tablespoons parsley chopped
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
(5%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
16 reviews
Excellent
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