Knoephla Soup

Source: Ramshackle Pantry

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 8

Total time: 1 hour

INGREDIENTS

• ¼ cup butter
• 4 celery ribs, chopped
• 4 carrots, chopped
• ½ small yellow onion, diced
• 2 ¼ cups flour, divided
• 4 potatoes, cubed
• 8 cups chicken stock
• 1 cup heavy whipping cream
• 2 eggs
• ½ cup milk
• 1 tsp salt

DIRECTIONS

• In a large pot, over low heat, melt the butter, then add the carrots, celery, and onion. Cook for 5 minutes, until just tender.
• Whisk in ¼ cup flour, then add 1 cup chicken stock and mix until fully combined. Add the remaining stock.
• Increase the heat to medium-high and add the potatoes. Cook 30-40 minutes, until tender.
• In the meantime, in a large bowl, mix together 2 cups flour, the eggs, milk, and salt until well combined.
• Roll out the dough into a rope about 1” thick. Dust with flour if needed to work with more easily. Cut into 1”-thick pieces and set aside. 
• When the potatoes are tender, add the dumplings and cook for 5 minutes.
• Remove from heat and stir in the cream. Enjoy!