Dinner

Knoephla Soup

Recipe Image 4

This is the kind of soup that makes you feel like you’ve been transported to your grandmother’s kitchen, even if your grandmother never made German dumplings in her life.

One spoonful of this creamy, soul-warming masterpiece and you’ll understand why North Dakota considers this their unofficial state comfort food.

The tender, pillowy dumplings floating in rich, velvety broth create the perfect balance of hearty satisfaction and pure comfort.

This recipe transforms simple pantry staples into something that tastes like it took hours of complicated technique, but secretly requires zero culinary wizardry.

The aroma alone will have your neighbors mysteriously finding reasons to stop by right around dinnertime.

Fair warning: making this soup will result in people asking for the recipe, assuming you’ve been hiding some secret German heritage from them.

Ingredients

For the Soup Base

4 tablespoons butter
4 celery stalks, chopped
4 carrots, chopped
1 /4 cup all-purpose flour
4 medium potatoes, chopped
8 cups chicken stock (high-quality or homemade preferred)
Salt to taste
1 cup heavy whipping cream

For the Dumplings

2 cups all-purpose flour
2 large eggs
1 /2 cup milk
1 teaspoon salt

Instructions

Prepare the Soup Base

1 Melt the 4 tablespoons butter in a large, heavy-bottomed pot over low heat. Using a cast iron skillet or enameled Dutch oven works beautifully here, as the even heat distribution prevents scorching. Once the butter is completely melted and begins to foam slightly, add the chopped celery and carrots.
2 Cook the vegetables for approximately 5 minutes until they begin to soften and release their aromatic oils. You’ll know they’re ready when the celery becomes bright green and the carrots start to lose their raw crunch. Stir occasionally with a wooden spoon to prevent sticking.

Create the Thickening Base

3 Sprinkle the 1/4 cup flour evenly over the softened vegetables, stirring constantly with a whisk to coat each piece thoroughly. This creates a roux that will thicken your soup beautifully. Cook the flour mixture for 1-2 minutes to eliminate any raw flour taste.
4 Gradually pour in 1 cup of chicken stock while whisking constantly to ensure a smooth, lump-free mixture. The key here is patience – add the stock slowly and whisk vigorously to prevent lumps from forming. The mixture should become smooth and slightly thickened.

Build the Soup

5 Add the remaining 7 cups chicken stock and the chopped potatoes to the pot. Increase the heat to medium-high and bring the mixture to a gentle simmer. You’ll see small bubbles breaking the surface, but avoid a rolling boil which can break down the potatoes too much.
6 Reduce heat to medium-low and simmer for 30-40 minutes, or until the potatoes are fork-tender. Test doneness by piercing the largest potato pieces with a fork – they should offer no resistance. A kitchen scale can help ensure uniform potato pieces for even cooking.

Prepare the Dumplings

7 While the soup simmers, combine the 2 cups flour, 2 eggs, 1/2 cup milk, and 1 teaspoon salt in a mixing bowl. Using a silicone spatula or wooden spoon, stir until a cohesive dough forms. The dough should be slightly sticky but hold together well.
8 Divide the dough into two equal portions using a bench scraper if available. Roll each portion into a log approximately 1 inch in diameter on a lightly floured cutting board. Using a sharp knife, cut into 1-inch pieces to form uniform dumplings.

Finish the Soup

9 Once the potatoes are tender, carefully drop the dumplings into the simmering soup. Use a gentle stirring motion to ensure they don’t stick together or to the bottom of the pot. The dumplings will initially sink, then float as they cook.
10 Allow the dumplings to cook for about 5 minutes. They’re done when they float to the surface and feel firm to the touch when gently pressed with a spoon.
11 Remove the pot from heat and slowly stir in the 1 cup heavy whipping cream. Adding the cream off the heat prevents curdling. Taste and adjust seasoning with additional salt as needed.
12 Ladle the soup into bowls and serve immediately. The soup is best enjoyed fresh and hot, garnished with fresh parsley or accompanied by crusty bread for dipping.

Recommended Equipment and Kitchen Tools

Essential Tools (for best results)

Large, heavy-bottomed pot or Dutch oven – Essential for even heat distribution and preventing scorching during the long simmering process
Sharp whisk – Critical for creating a smooth roux and preventing lumps when adding the stock
Cutting board and sharp knife – For uniform vegetable chopping and precise dumpling cutting
Mixing bowls – Separate bowls for dumpling preparation keep your workspace organized

Helpful Upgrades

Kitchen scale – Ensures consistent dumpling sizes and accurate flour measurements for perfect texture every time
Immersion blender – Optional for those who prefer a slightly smoother soup base, though traditional texture is preferred
Bench scraper – Makes dividing dumpling dough effortless and keeps your workspace clean
Silicone spatula – Non-reactive and perfect for stirring the dumpling dough without overworking it

Nice-to-Have Options

Instant-read thermometer – Helps maintain the perfect simmering temperature of 185-190°F (85-88°C)

Fine-mesh strainer – Useful if you want to strain your homemade chicken stock for ultra-smooth results

Storage containers – Glass containers work beautifully for refrigerating leftovers and reheating portions

Remember, these tools enhance your cooking experience but aren’t mandatory – this comforting soup has been made successfully in basic kitchens for generations!

Recipe Variations and Dietary Modifications

Gluten-Free Adaptation

Replace 1/4 cup all-purpose flour with 3 tablespoons rice flour or 2 tablespoons cornstarch for thickening
Substitute dumpling flour with 2 cups gluten-free flour blend (ensure it contains xanthan gum)
Add 1 teaspoon xanthan gum if your flour blend doesn’t contain it
Expect slightly denser dumplings with a different texture, but equally satisfying flavor

Dairy-Free Modifications

Replace 4 tablespoons butter with equal amount of olive oil or vegan butter
Substitute 1/2 cup milk in dumplings with unsweetened almond milk or oat milk
Replace 1 cup heavy cream with 1 cup full-fat coconut milk for richness
Coconut milk adds subtle sweetness that complements the savory vegetables beautifully

Vegan Version

Use vegetable stock instead of chicken stock
Follow dairy-free modifications above
Consider adding 1 tablespoon nutritional yeast for umami depth
2 tablespoons ground flaxseed mixed with 6 tablespoons water can replace eggs in dumplings

Low-Carb Adaptation

Replace potatoes with 4 cups cauliflower florets for similar texture
Substitute dumpling flour with almond flour (use 1 1/2 cups for different texture)
Thicken with 2 tablespoons cream cheese instead of flour roux
Reduces carbs by approximately 75% while maintaining comfort food satisfaction

Flavor Variations

Herb-infused version: Add 2 teaspoons dried dill or 1 tablespoon fresh thyme
Protein boost: Stir in 2 cups cooked, shredded chicken during final 5 minutes
Smoky twist: Add 1 teaspoon smoked paprika with the vegetables
Winter warming: Include 1/2 teaspoon white pepper and 1 bay leaf while simmering

Nutritional Information and Health Benefits

Key Nutritional Highlights

This hearty soup provides approximately 320 calories per serving with a satisfying balance of macronutrients. Each bowl delivers 8 grams of protein from the eggs and dairy, 35 grams of carbohydrates primarily from potatoes and flour, and 18 grams of healthy fats from butter and cream. The soup also provides 4 grams of fiber from the vegetables and 15% of your daily vitamin A needs from the carrots.

Health Benefits of Main Ingredients

The carrots provide beta-carotene, which converts to vitamin A for eye health and immune function, while also offering antioxidants that may reduce inflammation. Celery contributes potassium for heart health and contains compounds that may help lower blood pressure. The potatoes offer vitamin C, potassium, and resistant starch when cooled, which feeds beneficial gut bacteria. Eggs in the dumplings provide complete protein with all essential amino acids, plus choline for brain health.

Dietary Considerations

This soup contains gluten (from flour), dairy (butter and cream), and eggs, making it unsuitable for those with these allergies. However, it’s naturally nut-free and can be adapted for various dietary needs. The sodium content is moderate at approximately 680mg per serving, primarily from the chicken stock. One serving provides a substantial portion that can serve as a complete meal when paired with a simple salad.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

Heavy cream → Half-and-half plus 2 tablespoons butter for similar richness
Chicken stock → Vegetable broth or beef stock for different flavor profiles
All-purpose flour → Whole wheat flour for added fiber and nutty flavor
Fresh vegetables → Frozen carrots and celery work perfectly (no thawing needed)

Budget-Friendly Swaps:

Heavy cream → Whole milk thickened with 2 tablespoons cornstarch
Butter → Vegetable oil or margarine for similar cooking properties
Fresh eggs → Egg substitute equivalent or 2 tablespoons ground flaxseed + 6 tablespoons water
Homemade stock → Quality bouillon cubes or concentrated stock base

Pantry Emergency Substitutions:

Milk in dumplings → Water plus 1 tablespoon melted butter for binding
Potatoes → Turnips or parsnips for similar texture and heartiness
Celery → Fennel or leeks for aromatic vegetable base
Carrots → Sweet potatoes or winter squash for natural sweetness

Pro Tips for Substitutions:

Store leftover dumpling dough in refrigerator for up to 3 days wrapped tightly
Freeze uncooked dumplings on parchment paper, then transfer to freezer bags for up to 3 months
When using frozen vegetables, add them 5 minutes later than fresh to prevent overcooking
Homemade stock can be prepared in advance and frozen in ice cube trays for easy portioning

Make It Diabetes-Friendly

Carb Reduction Strategies:

Replace 4 medium potatoes with 3 cups cauliflower florets to reduce carbs by 60%
Substitute 2 cups all-purpose flour in dumplings with 1 1/2 cups almond flour for 75% fewer carbs
Use 1 cup half-and-half instead of heavy cream to reduce overall calories while maintaining creaminess
Consider smaller dumpling portions by making 1/2-inch pieces instead of 1-inch pieces

Thickening Modifications:

Replace 1/4 cup flour roux with 2 tablespoons cream cheese stirred in at the end
Use 1 tablespoon cornstarch mixed with 2 tablespoons cold water as a slurry for thickening
Purée 1 cup of the cooked vegetables to naturally thicken without added starches
Add 1/4 cup Greek yogurt for protein and natural thickening properties

Portion & Blood Sugar Management:

Serve 1 cup portions instead of 1 1/2 cups to manage carb intake
Pair with 2 cups mixed greens salad to increase fiber and slow carb absorption
Add 1 tablespoon olive oil to increase healthy fats for better blood sugar stability
Estimated carbs per modified serving: 18-22 grams compared to 35 grams in original

Total Carb Reduction: Modified version reduces carbohydrates by approximately 45% while maintaining the comforting, satisfying nature of traditional knoephla soup.

Perfect Pairing Suggestions

Beverage Pairings

A crisp German Riesling or Gewürztraminer complements the soup’s creamy richness while honoring its Germanic roots. For beer lovers, a wheat beer or light lager provides refreshing contrast to the hearty dumplings. Non-alcoholic options include sparkling apple cider or herbal tea blends with chamomile and lemon balm that won’t compete with the soup’s delicate flavors.

Side Dish Recommendations

Warm, crusty sourdough bread or German-style rye bread provides perfect texture contrast for dipping. A simple arugula salad with lemon vinaigrette cuts through the richness beautifully. Roasted Brussels sprouts with bacon bits add a smoky, crispy element that complements the soup’s comfort-food nature. Pickled vegetables or sauerkraut provide acidic brightness that balances the creamy base.

Complete Meal Ideas

Start with German-style soft pretzels and grainy mustard for an authentic appetizer experience. Follow the soup with apple strudel or simple vanilla ice cream for dessert. For entertaining, serve alongside bratwurst and roasted root vegetables for a complete German-inspired feast. The soup also works beautifully as a starter course before roasted chicken or pork schnitzel.

Occasion Suggestions

Perfect for cold winter evenings, Sunday family dinners, or casual entertaining when you want impressive results without stress. This soup shines during holiday gatherings as a comforting starter, and it’s ideal for meal prep since it reheats beautifully for weeknight dinners.

Pro Tips and Troubleshooting

Professional Techniques

Keep your chicken stock at a gentle simmer rather than a rolling boil to prevent the dumplings from breaking apart and the vegetables from becoming mushy. Taste and adjust seasoning at multiple stages – after sautéing vegetables, after adding stock, and before serving. Cut vegetables uniformly using a sharp knife to ensure even cooking times. Make dumpling dough slightly sticky rather than dry, as it will firm up during cooking.

Common Mistake Prevention

Never add cream while the soup is boiling – this causes curdling and ruins the smooth texture. Don’t overmix dumpling dough as this develops gluten and creates tough, chewy dumplings. Avoid overcrowding when adding dumplings to prevent them from sticking together. Test one dumpling first to ensure proper cooking time before adding the entire batch.

Storage and Reheating

Refrigerate leftovers for up to 4 days in airtight containers. Reheat gently over low heat, stirring frequently to prevent cream separation. Add splash of milk or cream when reheating if the soup has thickened too much. Freeze base without cream for up to 3 months, then add fresh cream when reheating.

Make-Ahead Strategies

Prepare vegetables up to 2 days ahead and store covered in refrigerator. Make dumpling dough the morning of serving and refrigerate covered. Cook soup base completely and add dumplings and cream just before serving for best texture.

This soup proves that the most satisfying meals often come from the simplest ingredients, transformed through time-honored techniques into something that nourishes both body and soul. Whether you’re continuing a family tradition or starting a new one, this knoephla soup will become a treasured recipe that brings comfort to every bowl.