Knoephla Soup

Name: Knoephla Soup
Ingredients: ¾ c. whole-wheat flour; ¾ c. white flour; 7 Tbsp. whole milk, or more as needed; 1 egg; 2 tsp. dill weed; 2 tsp. parsley; ½ tsp. ground black pepper (or to taste); ½ tsp. salt; ¼ c. butter, unsalted; 6 c. baking potatoes (about 3 large), peeled and cubed; ½ c. onion (about 1 small onion), diced; ¾ c. celery, diced; ¾ c. carrot, diced; ½ tsp. pepper (or to taste); 3 c. whole milk; 6 c. chicken broth; 4 cloves garlic

2 steps

The original recipe used regular chicken base and was limited in vegetables. We added carrots and celery, used a lower-sodium chicken base and substituted whole-wheat flour for half of the white flour to add fiber. The dumplings, therefore, will be grayish instead of creamy white. Using a low-sodium base in place of the regular base decreased sodium. Substituting whole milk or half and half for cream decreased calories, total fat and saturated fat. As a result, dietary fiber, protein, vitamin A, vitamin D and potassium increased in the updated recipe.

Updated at: Thu, 17 Aug 2023 04:01:54 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories242.8 kcal (12%)

Total Fat8.3 g (12%)

Carbs35.4 g (14%)

Sugars6.7 g (7%)

Protein8.1 g (16%)

Sodium717.2 mg (36%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

Knoephla (dumplings)

¾ cwhole-wheat flour

¾ cwhite flour

7 Tbspwhole milk

or more as needed

1egg

2 tspdill weed

2 tspparsley

½ tspground black pepper

or to taste

½ tspsalt

Soup

¼ cbutter

unsalted

6 cbaking potatoes

½ conion

¾ ccelery

¾ ccarrot

½ tsppepper

3 cwhole milk

Instructions

Step 1

Melt butter in large skillet over medium heat. Saute potatoes, carrot, celery, onion and pepper until vegetables are tender, about 20 minutes. Stir 3 c. milk into potato mixture and heat until almost boiling, about five minutes. Remove skillet from heat. In separate pot, bring chicken broth to a boil.

Step 2

To make knoephla (dumplings): Combine whole-wheat and white flour, 7 tablespoons milk, egg, dill, parsley, salt and pepper. Add more milk a tablespoon at a time until dough is stiff. Roll dough into ½-inch-thick ropes. Cut ropes into ¼-inch pieces with a knife or kitchen shears. Drop pieces into boiling broth. Cover pot and reduce heat to simmer until knoephla begin to float, about 10 minutes. Stir potato mixture into broth and knoephla. Simmer until potatoes are tender.