Knoephla Soup Recipe

Name: Knoephla Soup
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 10
Ingredients: 0.5 cup butter, cut into cubes; 3 baking potatoes, peeled and cut into cubes; 1 small onion, diced; 1.5 teaspoons ground black pepper; 3 cups whole milk; 6 cups water; 2 tablespoons chicken bouillon; 1.5 cups all-purpose flour; 7 tablespoons whole milk, or more as needed; 1 egg, beaten; 2 teaspoons dill weed; 2 teaspoons parsley; 1 teaspoon ground black pepper; 0.5 teaspoon salt

Cook Time: 60 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 10 servings

cup butter, cut into cubes
3 baking potatoes, peeled and cut into cubes
1 small onion, diced
1 teaspoons ground black pepper
3 cups whole milk
6 cups water
2 tablespoons chicken bouillon

Knoephla:

1 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
teaspoon salt

Directions

Gather the ingredients. Make sure all your ingredients are ready before you begin cooking.
Make the soup: In a large skillet, melt the butter over medium heat. Add the diced potatoes, onion, and pepper. Saut the mixture until the potatoes are just tender, about 20 minutes.
Add milk: Stir in the whole milk and continue heating until the mixture is almost boiling, about 5 minutes. Once its heated, remove the skillet from the heat.
Prepare the broth: In a Dutch oven or a heavy pot, bring the water and chicken bouillon to a boil.
Make the Knoephla: In a mixing bowl, combine the all-purpose flour, milk, beaten egg, dill weed, parsley, black pepper, and salt. Mix until the dough becomes stiff. If necessary, add more milk, one tablespoon at a time, until the dough reaches the right consistency.
Form the Knoephla: Roll the dough into ropes about -inch thick on a work surface. Slice the ropes into -inch pieces and gently drop them into the boiling broth.
Simmer the Knoephla: Reduce the heat to low and cover the Dutch oven with a lid. Let the mixture simmer for about 10 minutes, or until the knoephla float to the surface.
Combine the soup and Knoephla: Stir in the sauted potato mixture into the broth and knoephla. Continue to simmer for another 20 minutes, until the potatoes are fully tender.

Recipe Tip:

If you are watching your sodium intake, consider substituting 4 cups of chicken broth and 2 cups of water in place of the chicken bouillon.

Nutrition Facts (per serving):

Calories: 258
Total Fat: 13g (16% Daily Value)
Saturated Fat: 7g (37% Daily Value)
Cholesterol: 51mg (17% Daily Value)
Sodium: 453mg (20% Daily Value)
Total Carbohydrate: 30g (11% Daily Value)
Dietary Fiber: 2g (8% Daily Value)
Total Sugars: 4g
Protein: 7g (13% Daily Value)
Vitamin C: 13mg (15% Daily Value)
Calcium: 114mg (9% Daily Value)
Iron: 2mg (11% Daily Value)
Potassium: 435mg (9% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Knoephla Soup Recipe

History and Origins

Knoephla soup is a heartwarming and comforting dish with roots in German immigrant communities, particularly those in the Upper Midwest United States, like North Dakota and South Dakota. The soups origins trace back to German-speaking immigrants who brought their rich culinary traditions to America. It combines a creamy potato soup with fluffy dumplings, which is characteristic of many European peasant soups. The word "knoephla" is derived from the German word "knpfle," referring to small dumplings often found in the region. It became a staple in the cold, harsh winters of the Midwest, where its hearty ingredients provided both warmth and sustenance.

Regional Variations

In the United States, Knoephla soup is most commonly found in the Upper Midwest, especially in North Dakota and Minnesota, where many German-Russian communities settled. However, the soup has various regional adaptations. For example, some versions of Knoephla soup use sausage or chicken as a protein, while others are purely vegetarian. The dumplings, which are the soups defining characteristic, can also vary in texture and flavor, with some recipes incorporating herbs like dill and parsley. In some regions, a richer version of the soup may include cream for a thicker, creamier base.

Differences from Similar Dishes

While Knoephla soup shares similarities with other German soups like "Potato Soup" and "Dumpling Soup," it stands out due to its distinct dumpling style and the unique blend of herbs used in the recipe. For instance, unlike the common dumplings found in many soups, Knoephla dumplings are small, soft, and made from a simple dough of flour, egg, and milk. The soups base also differs from other potato soups in its creamy texture, which comes from the combination of milk, butter, and sometimes heavy cream. Additionally, Knoephla soup is typically much more filling, thanks to the dumplings, making it a true comfort food during the cold months.

Where It Is Typically Served

Knoephla soup is a beloved dish in the homes of many Upper Midwesterners, often served as a comforting meal during winter. Its a common feature at family gatherings, potlucks, and local restaurants, especially in North Dakota, South Dakota, and Minnesota. The soup is also popular in German-American festivals and gatherings, where its rich flavor and satisfying texture make it a crowd favorite. While it's typically enjoyed at home, you may also find variations of Knoephla soup on the menu at Midwestern diners and small-town restaurants that specialize in local, hearty fare.

Interesting Facts

Knoephla soup is considered a regional comfort food that many Germans brought with them when they emigrated to the United States in the 19th century.
In North Dakota, where the soup is most popular, Knoephla soup is often served with rye bread or crackers, which complements the creamy texture of the soup.
The recipe has been passed down through generations, with each family adding their own spin on the traditional dish. Some even use pre-made dumplings or sptzle as a shortcut to save time.
In some communities, Knoephla soup is a staple dish during Lutheran church events, further cementing its role as a cherished cultural dish in the Upper Midwest.

FAQ about Knoephla Soup Recipe

Leftover Knoephla Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove over low heat, stirring occasionally. You can also add a little extra milk or broth to bring back some of the creaminess.

Yes, Knoephla Soup can be frozen. Allow the soup to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove. The dumplings may soften a bit after freezing, but the soup will still be delicious.

Yes, you can prepare the dumplings ahead of time. Once the dough is ready, you can roll and cut the dumplings, then freeze them on a baking sheet. Once frozen, transfer them to a freezer-safe bag. You can drop them directly into the boiling broth from frozen when making the soup.

Seasoning can be adjusted to your preference. If you prefer a milder flavor, reduce the amount of black pepper. If you want more depth, consider adding herbs like thyme or rosemary. Some people also add a bit of garlic for extra flavor.

Yes, you can use any type of milk you prefer, including plant-based alternatives like almond milk, oat milk, or soy milk. Keep in mind that using a non-dairy milk might slightly change the flavor or creaminess of the soup, but it will still be delicious.

Yes, you can substitute the chicken bouillon with vegetable broth or a homemade broth to make the soup vegetarian. You can also use low-sodium chicken broth to reduce the sodium content.

If your dumplings are dense, it could be due to not enough liquid in the dough or overworking the dough. Be sure to add extra milk a tablespoon at a time to achieve the right consistency for the dough. Also, avoid overmixing the dough to keep the dumplings light and fluffy.

Yes, you can add other vegetables like carrots, celery, or peas to the soup for extra flavor and texture. If adding root vegetables, ensure they are cut into small pieces to cook evenly with the potatoes.

Knoephla Soup is hearty on its own, but you can serve it with crusty bread or a side salad for a complete meal. A light green salad with a tangy vinaigrette can complement the richness of the soup.

Comments

Kat Carlisle

10/06/2025 01:52:54 PM

First time making this and it was amazing! Creamy and comforting on a chilly evening. :)

duboo

09/24/2017 10:18:13 PM

When I originally read the recipe I saw that this used two separate pots, which seemed burdensome to me. I've always made my potatoes in the broth and added in the dumplings when the potatoes were almost done. Much easier than this way, but the cooking the potatoes separately in butter added a great new level to the broth. I will most likely use this technique again as the broth was fantastic. 5 star for sure. However, the dumplings were 3 star at best. They would have benefited from more egg. It makes them a little less dense. Also the dill was completely out of place. I'm not sure about the parsley because the dill was so strong. So I like this recipe, but the dumplings need help, which is ok. I also thought that there was too much pepper, and would likely cut that by close to half next time. The last thing is that the broth didn't thicken up, and it could stand a little thickener (corn starch & water) towards the end of the cook time.

BeauBelle

11/24/2022 07:58:39 PM

This was super easy to make and tasty too! We added a whole shredded rotisserie chicken right at the end and it was delicious. The leftovers may have been even better than the first time around. A new family favorite. I believe this would freeze well for those who meal prep.

PoliteSieve7984

02/16/2023 10:12:24 PM

Just like my grandma’s :) I made a few changes, and it’s still delicious! I halved the “butter” (I used plant-based), used plant-based milk, and used vegetable stock instead of chicken bouillon. I needed to add more flour to the dough (maybe 4-5 T?) but it wasn’t difficult to figure out. I will make this again! :)

blue1

03/30/2019 10:36:55 PM

I tried this and will probably do it again we added ground sausage and forgot the dill I think next time I might try using whopping biscuits for my dumplings I will post an update on the success or failure of the biscuits

geng0026

05/02/2019 01:40:34 AM

I was lazy and had pre packed dough. Next time I will make the dough too. I also used only 1 cup water and the rest chicken broth. I only used 2 potatoes but used carrots and celery instead of the third

Allrecipes Member

12/16/2018 02:20:50 AM

A tasty soup that I’d make again. I added fresh dill to broth and dumplings- I thought it was a nice addition. I think I would use less butter next time, maybe 1/3 cup, and I think I would add another egg to the dumpling.

Julie

12/18/2019 03:17:53 AM

Love this soup. The only thing we do differently is 1/2 the pepper amount for both amounts. We’ve made this several times now..... perfect now.

Grace Risch Perry

12/08/2019 04:58:35 AM

I have made this recipe twice now! I am making it tonight. I have made it with both chicken and Knot Vegetable bouillon, my daughter is a Vegetarian.I am making a vegetarian version tonight.This is the best knoephla soup I have ever had and I grew up in North Dakota.I love this recipe, and whether you make it With chicken bouillon or vegetable bouillon It is absolutely delicious!

brandon heidecker

01/03/2025 01:25:10 PM

Whenever I make it Everybody tells me it's the best knoephla soup they have ever had. I cheat and use frozen spatzel. 🤪

Kelley Richter Melander

09/24/2025 01:33:31 AM

Added some heavy whipping cream!

alyssaburns

06/09/2025 11:25:04 PM

I added some MSG and fresh parsley to the broth. Very delicious.

Kristen Butler

12/29/2024 08:37:03 PM

Grew up eating, then helping to make and eat it as I got older. We had a family recipe we made, SO good. Lost that recipe in a house fire. 🥺 Came searching and this is about the closest I could find. Definitely leave out a couple ingredients and add a couple different ones. But still amazing as is! Thank you!

Jacob Smith

10/05/2024 02:36:02 PM

I don’t usually cook, but wow.

DREGINEK

02/06/2024 08:18:01 PM

I have never heard of this soup before but there was some talk recently at work so I looked it up and thought I would try this. The Knoephla part of this recipe is 5 stars awesome. I absolutely plan to make that again - and actually, the soup/full product was good, it was just under seasoned for my tastes. Served to guests who had never had either and they agree good, has potential- but needed a little “more.” Maybe some dill with the onions and potatoes? I had a lot of fun trying this and plan to try again. Thanks Angi!

Nosheen Babar

06/17/2023 02:34:12 AM

This was amazing! It's surprisingly light for potato soup and has tons of flavor. It was my first time making dumplings and they turned out amazing. I'm looking forward to making this in winter when it will really hit the spot.

ski

11/14/2020 01:10:51 AM

Thank you for the recipe. My mother made her version of "potato soup" when we were younger and none of us has the recipe. this is close enough that I was very pleased! so good although maybe a little heavy on black pepper for some. I'll definitely make again but may omit a bit of the black pepper to experiment a little. I want some right now!

casey manders

03/10/2019 11:45:52 PM

It’s very good. If your not a fan of a lot of pepper, I’d use less than it says, maybe half. Other than that it was wonderful!

Judith Bonnett

12/28/2018 10:19:15 PM

very good will be making it again

Cook Time: 70 minutes

Knoephla Soup Recipe