Knoephla Soup (Original)

1 Cup Onion
1 Cup Carots
1 Cup Celery
4T butter
2 Lbs Cubed Potatoes
18 Cups (3 Large Cans) Chicken Broth
2 Cups Heavy Whipping Cream

Saute Onion, celery and carrots in butter over medium heat until onions are translucent and other vegetables are tender. Add chicken broth and dumplings and bring to a rapid boil over high heat.

Add 2 potatoes and return to a boil. Reduce heat to medium and simmer until potatoes and dumplings are done.

Remove from heat, add heavy whipping cream, and dried parlsey flakes. Salt and pe

3 Cups Flour
2 Eggs
3/4 tsp Salt
1 Cup Milk

Mix; Makes a stiff dough. Add 1 Tablespoon of salt to a pan of poining water. Cut small pieces of dough and drop into the water. Kneophla is done when it floats to the top. Remove from water with kitchen spider and set aside for use in soup recipe.

Dough is much easier to work with if you allow it to rest 10 to 15 minutes before boiling.

***For best results continue simmering for 3 to 4 hours to allow the flavors the meld.

This is the original recipe brought to the United States by my great-great grandparents,

Substituting 1/2 and 1/2 for the cream, or omitting it results in a healthier variation.

Using low sodium / fat chicken brother is another health conscious substitution.

Recipe can be halved if required.

Number of Servings: 20

Recipe submitted by SparkPeople user .