German Knoephle nefla Soup |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 12 |
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Can't believe this one's not on here! The womens' group at my church serve this for suppers occasionally, and it's great! This is (I was told) a very traditional German soup. I've also seen it with rice instead of potatoes. Ingredients:
1 lb cubed pork roast or 1 lb chicken breast |
2 -3 potatoes, peeled and diced |
1 pint water or 1 pint chicken broth |
1 small onion, diced |
3 -4 celery ribs, and tops chopped |
1 bay leaf |
1 teaspoon salt |
2 -3 sliced carrots (optional) |
pepper |
1 cup milk or 1 cup cream |
2 cups flour |
2 eggs |
1/2 teaspoon salt |
1/2 cup milk |
1/4 teaspoon baking powder |
Directions:
1. Put the broth, onion, bay leaf, salt,and meat in the pot to cook. Simmer until meat is done. Add remaining ingredients and cook until the potatoes are tender. (You can also cook on low in the crock all day and then add these remaining ingredients about an hour before serving to cook).
2. Mix the knoephle ingredients together to form a stiff dough. Take ropes of the dough and cut with clean kitchen shears in pieces about the length of the end joint of your little finger and drop into the boiling soup. Boil about 5 minutes or until the dumplings rise to the top. You can cook it longer for a thicker stew if you like.
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