Knefla Soup I Recipe

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Knefla Soup I
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  1. In a large stock pot combine potatoes, onion, carrot, celery, chicken bouillon cubes, parsley, water, salt, pepper and butter. Simmer soup until vegetables become tender.
  2. In a separate bowl mix flour, egg, salt and milk. Mix until dough is uniformed and then form into long strips. Cut strips into small pieces.
  3. Once vegetables are tender add knefla pieces and let simmer for 30 minutes.
  4. Add evaporated milk, stir and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 412.93 Kcal (1729 kJ)
Calories from fat 108.64 Kcal
% Daily Value*
Total Fat 12.07g 19%
Cholesterol 29.97mg 10%
Sodium 1539.72mg 64%
Potassium 704.57mg 15%
Total Carbs 65.71g 22%
Sugars 9.9g 40%
Dietary Fiber 6.48g 26%
Protein 10.42g 21%
Vitamin C 6.6mg 11%
Vitamin A 1.5mg 51%
Iron 2mg 11%
Calcium 157.7mg 16%
Amount Per 100 g
Calories 82.99 Kcal (347 kJ)
Calories from fat 21.83 Kcal
% Daily Value*
Total Fat 2.43g 19%
Cholesterol 6.02mg 10%
Sodium 309.46mg 64%
Potassium 141.61mg 15%
Total Carbs 13.21g 22%
Sugars 1.99g 40%
Dietary Fiber 1.3g 26%
Protein 2.09g 21%
Vitamin C 1.3mg 11%
Vitamin A 0.3mg 51%
Iron 0.4mg 11%
Calcium 31.7mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.5
  • 11

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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