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Knoephla (pronounced nip-fla) Soup
(Traditional German Soup recipe by Ginny Bettis, Montello)

1/2 cup butter or margarine
3 medium potatoes, peeled and diced
1 small onion, grated
3 cups milk
1-1/2 qts. water
6 tsp. chicken bouillon granules

Knoephla:
1-1/2 cups all-purpose flour
1 egg, beaten
5–6 Tbsp. milk
1/2 tsp. salt

In a large skillet, melt butter; cook potatoes and onion for 20–25 minutes or until tender. Add milk; heat through but do not boil. Set aside. In a soup kettle or Dutch oven, bring water and bouillon to a boil. Meanwhile, combine knoephla ingredients to form stiff dough. Roll into a 1/2-inch rope. Cut into 1/4-inch pieces and drop into boiling broth. Reduce heat; cover and simmer for 10 minutes. Add the potato mixture; heat through. Yields 8–10 servings or 2-1/2 quarts.

 


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