Making knoephla soup from scratch is easier than you might think. The pillowy dumplings—known as knöpfle (“knobs”) in German—are a simple mix of flour, egg, milk and salt, and take just a couple of minutes to shape.

The knoephla dumplings are simmered in a rich, creamy broth made of tender potatoes, onions and milk, making this soup satisfying enough for a main meal. This knoephla soup recipe is also great if you’re in a hurry; it makes 10 servings of hearty soup with just 20 minutes of prep time. The recipe can easily be doubled if you’re feeding a crowd.

The origins of knoephla soup can be traced to the Midwest, particularly in North Dakota and Minnesota where a large population of German immigrants settled. It’s a beloved dish, especially during the cold winter months.

Ingredients for Knoephla Soup

For the soup:

• Butter: Sauteing the potatoes and onions in butter until they’re tender builds a flavorful base for this rich knoephla soup recipe.
• Potatoes: Waxy potato varieties like red potatoes or Yukon Golds are preferable since the cubes will hold their shape and texture when simmered.
• Onion: Grating the onion distributes it evenly into the pan and almost allows it to melt into the broth for a subtle savory note.
• Milk: Whole milk adds a rich creaminess to the broth without being too heavy.
• Bouillon: Chicken or vegetable bouillon cubes (or stock) provide concentrated flavor. You can also swap this out for some homemade chicken stock.

For the knoephla:

• Flour: All-purpose flour is the foundation of the knoephla dumpling dough.
• Egg: One whole egg helps bind the dumpling ingredients together.
• Milk: Any milk, whether skim, 2%, whole or a non-dairy milk alternative, works well for hydrating the knoephla.
• Parsley: Fresh parsley is an optional garnish that adds fresh color and herbal flavor to this hearty soup.

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