Sunday, December 8, 2013

Knefla, Yummy German Soup

I spent 6 1/2 years of my childhood North Dakota. There my mom accumulated local cookbooks. She often made us local dish from those cookbooks called Knefla, a German potato soup with homemade "drop" noodles. This soup has definitely become a comfort food for me. It is so yummy served with homemade rolls. It's a meatless dish, so it's perfect for a low cost meal.

Knelfa

  • 4 medium potatoes, peeled and chopped
  • about 6 cups of water
  • 3 chicken boullin cubes
  • 1/4 cup of chopped carrots
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried parsley 
  • salt and pepper to taste
  • 1/4 cup butter
  • 1 can evaporated milk (The original recipe calls for heavy cream, I substituted for budget's sake. I recently bought evaporated with with coupons and a sale for $.39)
Noodles
  • 1 cup all-purpose flour
    1 egg
    1/2 cup water
    1 pinch salt 
 Put all soup ingredients, except butter and evaporated milk in a soup pot. Heat to a boil and then reduce heat and simmer 15 minutes or until potatoes are tender. Mix noodle ingredients until it forms a soft dough. Bring soup to a boil and drop in noodle dough by small teaspoon fulls. Reduce heat and simmer for 20 minutes. Add butter and evaporated milk and cook until warm. Serves 12.

Stay tuned for cost and nutrition info. It's dinner time and the fam needs fed. :)

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