Knoephla Soup

This evening my son-in-law treated us to a traditional German/Russian soup, called Knoephla Soup, which he learned to make from his dad.

When I asked Darren what ‘knoephla’ means, he said, ‘dumpling.’ told me that the word ‘knoephla’ comes from the German word ‘knöpfle’, which means ‘little knob/button.’ These little dumplings seem somewhat noodle-y to me, and are made from flour, milk, eggs and salt (no leavening). I watched Darren roll a portion of the dough into a ‘rope’, and then snip pieces of the dough into the simmering soup to cook.

The soup itself has chicken broth, potatoes (cubed) and chopped onion, and is seasoned with bay leaves. When the veggies and the knoephla were all done, Darren stirred in some real cream, and cream of chicken soup.

I cannot begin to tell you how delicious this simple soup is. Darren says to just look up the recipe on the internet, because he doesn’t measure anything. Here’s a picture for you, though:


6 Responses to “Knoephla Soup”

  1. Sarah says:

    Yummy! My dh’s grandma made what I thought was spelled “knitful” – LOL…But it seems to be the same thing. I don’t put the cream/half and half in, but that sounds like a great addition. I just put an egg and some flour in a bowl, cut it in with a fork, and add the little dumplings to the soup. Nothing better as far as I’m concerned. Sounds like you have a great son-in-law!

    Have a great day…

  2. Vivian says:

    i love soup…and will sure try this. it is one way to get my veggies in and keep the calorie count down…
    i think your son-in-law is a keeper…daughter made a good choice !!!

  3. Jerrod says:

    thanks for your article–my dad is German from Russia and I grew up on knoephla! I use bacon as a starter, add carrots with the onion, and thicken with a roux, but it is basically the same soup (just jazzed up a little!).