Ingredients
10
10 servings
- •0.5 cup butter, cut into cubes
- •3 baking potatoes, peeled and cut into cubes
- •1 small onion, diced
- •1.5 teaspoons ground black pepper
- •3 cups whole milk
- •6 cups water
- •2 tablespoons chicken bouillon
- •1.5 cups all-purpose flour
- •7 tablespoons whole milk, or more as needed
- •1 egg, beaten
- •2 teaspoons dill weed
- •2 teaspoons parsley
- •1 teaspoon ground black pepper
- •0.5 teaspoon salt
Instructions
- Make soup: Melt butter in a large skillet over medium heat. Sauté potatoes, onion, and pepper in hot butter until just tender, about 20 minutes. Stir in milk and heat until almost boiling, about 5 minutes. Remove the skillet from heat.
- Bring water and chicken bouillon to a boil in a Dutch oven or heavy pot.
- Make knoephla: Mix together flour, milk, beaten egg, dill weed, parsley, pepper, and salt in a bowl until dough is stiff. Add more milk, 1 tablespoon at a time, if needed. Roll dough into ropes about 1/2-inch thick on a work surface. Cut ropes into 1/4-inch pieces and drop them into boiling broth. Reduce heat, cover the Dutch oven with a lid, and simmer until knoephla begin to float, about 10 minutes.
- Stir potato mixture into broth and knoephla; simmer until potatoes are tender, about 20 minutes.
Nutritional Facts
Per 10 servings
- Calories: 258
- Carbohydrate: 30g
- Fat: 13g
- Fiber: 2g
- Protein: 7g
- Sugar: 4g
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