Knoephla Soup

 Knoephla Soup Recipe:

2-3 big cans chicken stock + add extra water and bouillon to taste 
2-3 C celery, chopped fine, tops and all 
3-4 C carrots, chopped fine 
2-3 big onions, chopped fine 
1/2 C butter (not margarine) 
6-8 potatoes, diced 
2 pints heavy whipping cream 
frozen or homemade knoephlas (see recipe below) 

Saute veggies in butter until tender. Add stock and bring to boil. Add Knoephla. Cook until almost tender, they will usually be floating until then. Add potatoes. Cook until tender. Season to taste with salt and pepper. Right before serving add cream. Heat through and serve.


Knoephla dough: 
2 C flour 
1 tsp baking powder 
1 egg, beaten 
1/2 C milk 
1/2-1 tsp salt 

Mix into a stiff dough, if it gets sticky use more flour, too dry use more milk. Roll into a 1/2" rope. Cut into small pieces with a scissors and drop into boiling soup. (I double this part because I love the knoephlas.)