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Knepfla Soup
8 cups Chicken broth
2 large stalks celery, diced
1 medium carrot
1 small onion
2 Medium potatoes, diced
2 Tbls. butter
salt and pepper to taste

Knepfla Dough:
1 3/4 - 2 cups flour
1 egg
1 tsp. salt
1/2 cup water or milk

1-1 1/2 cups Half and Half cream


Cook all of the soup ingredients together until tender.

To make the Knepfla Dough, mix everything together to make a stiff dough. Cut with a scissors into the boiling soup. Cook for 10 minutes or until done. Heat 1-1 1/2 cups of half and half cream and add to the soup.

Preparation Time: Serves:
Recipe Origin: Germany
Submitted by:
North Dakota
United States
This recipe has been viewed 9448 times.


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