Prep Time::15 mins
Cook Time:: 1 hr
Total Time:: 1 hr 15 mins
Servings::10
Ingredients
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Soup:
½ cup butter, cut into cubes
3 baking potatoes, peeled and cut into cubes
1 small onion, diced
1 ½ teaspoons ground black pepper
3 cups whole milk
6 cups water
2 tablespoons chicken bouillon
Knoephla:
1 ½ cups all-purpose flour
7 tablespoons whole milk, or more as needed
1 large egg, beaten
2 teaspoons dill weed
2 teaspoons parsley
1 teaspoon ground black pepper
½ teaspoon salt
Directions
Make soup: Melt butter in a large skillet over medium heat. Sauté potatoes, onion, and pepper in hot butter until just tender, about 20 minutes. Stir in milk and heat until almost boiling, about 5 minutes. Remove the skillet from heat.
Bring water and chicken bouillon to a boil in a Dutch oven or heavy pot.
Make knoephla: Mix together flour, milk, beaten egg, dill weed, parsley, pepper, and salt in a bowl until dough is stiff. Add more milk, 1 tablespoon at a time, if needed. Roll dough into ropes about 1/2-inch thick on a work surface. Cut ropes into 1/4-inch pieces and drop them into boiling broth. Reduce heat, cover the Dutch oven with a lid, and simmer until knoephla begin to float, about 10 minutes.
Stir potato mixture into broth and knoephla; simmer until potatoes are tender, about 20 minutes.
Recipe Tip
If you are watching sodium, you can use 4 cups chicken broth and 2 cups water instead of the bouillon.