Knoephla Soup Recipe

All-purpose flour: This is the main ingredient for the dough balls, giving them structure and a soft texture.

Baking powder: Helps the dough balls puff up a little while cooking, making them light and tender.

Salt: Adds flavor to both the dough and the soup.

Eggs: Bind the dough ingredients together and add richness.

Milk: Moistens the dough so it’s easy to roll into balls.

Butter: Used to sauté the onions and adds a delicious, creamy flavor to the soup base.

Onion: Adds sweetness and depth to the soup when cooked.

Potatoes: Give the soup heartiness and a nice texture.

Chicken broth: The flavorful liquid that forms the base of the soup.

Heavy cream: Makes the soup creamy and smooth, giving it that comforting feel.

One of the trickiest parts of making this Knoephla Soup is rolling the dough into small balls that cook evenly in the soup. Here’s a simple way to get those little dumplings just right:

1. After mixing your dough, try to keep it slightly sticky but not too wet. If it’s too sticky, it will be hard to roll; if it’s too dry, the balls might crack.
2. Pinch off small pieces of dough—about the size of a marble or a little bigger.
3. Roll each piece gently between your palms to make smooth, round balls. Don’t press too hard or they’ll get dense.
4. If your hands get sticky, wet them with a little water to make rolling easier.

Doing this helps the dumplings cook evenly and stay tender inside the soup. If the balls are too big, they might stay raw in the middle, and if they’re too small, they could fall apart. Getting the size right means every bite has that perfect chewy texture that makes Knoephla so comforting.

When I first tried this, I made my dough balls too big, and some were still doughy after cooking. I learned to keep them small and consistent, which made a big difference. Also, wetting my hands was a game-changer because it stopped the dough from sticking and saved me a lot of frustration.

Rolling the dough this way makes cooking smoother because the dumplings cook at the same rate as the potatoes, so everything finishes together. Plus, it’s kind of fun to roll those little balls and watch them puff up in the bubbling chicken broth. Give it a try—you’ll feel like a real kitchen pro!

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the dough denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water per egg for a vegan alternative.

• milk - Substitute with almond milk: Almond milk is a dairy-free option that works well in most recipes, though it may slightly alter the flavor.

• butter - Substitute with margarine: Margarine can be used as a non-dairy alternative, providing a similar texture and flavor.

• onion - Substitute with shallots: Shallots offer a milder taste and can be used in equal amounts for a more subtle onion flavor.

• potatoes - Substitute with sweet potatoes: Sweet potatoes add a sweeter flavor and a boost of nutrients like vitamin A.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great vegetarian alternative that maintains the soup's savory base.

• heavy cream - Substitute with coconut cream: Coconut cream provides a rich, creamy texture and is a good dairy-free option, though it adds a hint of coconut flavor.

• Allow the knoephla soup to cool completely before storing. This prevents condensation and keeps the soup fresh.

• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers. This way, you can reheat just what you need without thawing the entire batch.

• If you're planning to enjoy the soup within a few days, store it in the refrigerator. It will stay fresh for up to 3-4 days. Make sure the containers are sealed tightly to maintain the soup's flavor and prevent any fridge odors from seeping in.

• For longer storage, place the soup in the freezer. It can be frozen for up to 2-3 months. When freezing, leave some space at the top of the container to allow for expansion as the soup freezes.

• To reheat, if the soup is refrigerated, simply pour it into a pot and warm it over medium heat, stirring occasionally until heated through. If frozen, it's best to thaw it in the refrigerator overnight before reheating. Alternatively, you can use the defrost setting on your microwave.

• When reheating, you might notice the heavy cream has separated slightly. This is normal. Stir the soup well to reincorporate the cream and restore its creamy texture.

• If you find the soup has thickened too much after storing, add a splash of chicken broth or milk while reheating to achieve your desired consistency.

• Always taste the soup after reheating and adjust the seasoning if necessary. Sometimes, a pinch of salt or a dash of pepper can bring back the vibrant flavors.

• Gently warm the knoephla soup on the stovetop over medium heat. Stir occasionally to ensure even heating and prevent the cream from separating. Add a splash of chicken broth if the soup has thickened too much.

• Use a microwave-safe bowl to reheat individual portions. Cover the bowl with a microwave-safe lid or wrap to avoid splatters. Heat on medium power in 1-minute intervals, stirring in between, until the soup is heated through.

• For a more luxurious touch, reheat the soup in a double boiler. This gentle method helps maintain the creamy texture and prevents the dumplings from becoming too soft.

• If you have a slow cooker, set it to low and let the soup warm gradually. This method is perfect if you’re not in a rush and want to keep the soup warm for an extended period.

• To add a fresh twist, reheat the soup on the stovetop and toss in some freshly chopped herbs like parsley or dill just before serving. This will brighten up the flavors and make it taste freshly made.

• Mixing bowl: Use this to combine the flour, baking powder, and salt, as well as to mix the eggs and milk with the flour mixture to form the dough.

• Whisk: This is useful for beating the eggs and milk together until they are well combined.

• Rolling pin: Helpful for rolling out the dough into small balls, although you can also use your hands for this step.

• Large pot: Essential for melting the butter, sautéing the onions, and cooking the soup with the potatoes, broth, and dough balls.

• Wooden spoon: Ideal for stirring the onions as they sauté and for mixing the soup as it cooks.

• Measuring cups: Necessary for accurately measuring the flour, milk, and chicken broth.

• Measuring spoons: Useful for measuring the baking powder and salt.

• Knife: Needed for chopping the onion and dicing the potatoes.

• Cutting board: Provides a safe surface for chopping the onion and dicing the potatoes.

• Ladle: Handy for serving the soup once it's ready.

Prepare ingredients in advance: Chop the onion and dice the potatoes the night before. Store them in airtight containers in the fridge.

Use pre-made broth: Opt for store-bought chicken broth to save time on simmering homemade stock.

Quick dough method: Mix the flour, baking powder, and salt in a food processor, then add the eggs and milk for faster dough preparation.

Simultaneous cooking: While the onions are sautéing, start boiling the potatoes in a separate pot to speed up the process.

Batch cooking: Double the recipe and freeze half for a quick meal later.