Knoephla soup is without a doubt a North Dakota staple. Especially during those long cold winters that usually start in late September and end in early June. While growing up near the capital city of Bismarck, I remember watching my mother cook it in our kitchen and asking questions on how to make it. Now, as a father of four children, I’ve taught my older children how to cook it as well so they can keep the tradition going. Simply put, knoephla soup and North Dakota go hand in hand. Kind of like Philly cheese steak and Philadelphia.
If I’m not mistaken, (and correct me if I’m wrong), it’s a “cross heritage” dish that derived from German’s who migrated from Russia, which my mothers’s grandparents happened to do. The word knoephla (pronounced ‘nefla’) is a German word which means button or little knob. It’s a chicken and potato based creamy soup that could almost be categorized as a stew. And if you haven’t had the opportunity to taste it, you’re simply missing out. So without further ado, here’s my personal knoephla soup recipe I’ve been using close to 20 years now. Hope you enjoy!
While growing up near the capital city of Bismarck, I remember watching my mother cook it in our kitchen and asking questions on how to make it. Now, as a father of four children, I’ve taught my older children how to cook it as well so they can keep the tradition going. Simply put, knoephla soup and North Dakota go hand in hand.
So without further ado, here is my personal knoephla soup recipe!
Knoephla Soup-My Personal Recipe
I have a family of 6, so I usually make a huge batch. Adjust accordingly.
Here's what you'll need:
*NOTE* I cook for a family of 6. Adjust for your family accordingly.
6 medium sized potatoes cut into 1/2″ cubes
5 carrots peeled and chopped
4 celery sticks diced
1/2 cup chopped onions
4 tbs chicken soup base (powder or paste)
4 tbs butter
1 quart half and half
14 cups water
For the knoephla's:
3 cups flour
1 cup milk
In a large dutch oven or stock pot, melt the butter and saute the onions and celery.
Next, add the water and chicken soup base. If needed, add more for taste.
Bring to a boil, and add potatoes and carrots. Cook until tender (10-15 minutes).
While the potatoes and carrots are cooking, start making the knoephla's.
In a large mixing bowl, add the flour, eggs, and milk. Stir until mixed. If more flour is needed, add a little at a time so the dough isn't sticky.
Sprinkle your counter top with some flour, and roll out the dough until approximately 1/4″ thick.
With a pizza cutter, cut the dough into 1″ squares.
With the water boiling and after the potatoes and carrots cooked, add the knoephla's to the water a little at a time and stir.
Knophla's should float to the top when thoroughly cooked.
Next, turn down heat and add half and half when water no longer is boiling.
Simmer on low for 10-15 minutes and serve!
There you have it, my personal knoephla soup recipe!
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And until then,
Keep it cast!