“A German favorite of my Grandma's with an American twist! A thick, hearty soup.” - by LaniJo
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- Place the potatoes, carrots, celery, onion, 2 teaspoons of salt, and 3 quarts of water into a large pot. Bring to a boil over high heat while you proceed to make the knipla.
- Combine 5 cups of flour and 1 teaspoon of salt in a large bowl; pour in the eggs and 1 1/4 cups water. Mix until the dough comes together, about two minutes. Knead on a lightly floured surface for 3 to 5 minutes until elastic. Using kitchen scissors, snip off pieces of the dough into the boiling soup. Boil until the knipla rise to the surface, then reduce heat to low, and simmer while you make the cheese sauce.
- Melt the butter in a saucepan over medium heat, then whisk in 1 cup of flour and 2 teaspoons of salt. Pour in milk and add cheese; cook until the cheese melts and the mixture thickens, stirring constantly. Pour the cheese sauce into the soup and simmer for 20 minutes more, or until ready to serve.
Nutrition
Amount Per Serving (12 total)
- Calories
- 553 cal
- 28%
- Fat
- 21.7 g
- 33%
- Carbs
- 74.2 g
- 24%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"My German hubby loved this soup. I was pleased to make him a traditional German dish that he would like. Thanks!..." See more"
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