Simple Knefla Soup recipe

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Ingredients

¼ cup chicken soup base
5 cups water
6 potatoes, peeled and diced
2 carrots, diced
2 stalks celery, diced
1 (12 fluid ounce) can evaporated milk
1 egg, beaten
1 cup all-purpose flour
½ cup milk

Nutrition Info

282.9 calories
carbohydrate: 48.4 g
cholesterol: 40 mg
fat: 5.4 g
fiber: 4.6 g
protein: 10.7 g
saturatedFat: 2.8 g
servingSize: -
sodium: 1174.8 mg
sugar: 8.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk the chicken soup base and water together in a large pot. Add the potatoes, carrots, and celery, and bring to a boil, cook until the vegetables are tender, 10 to 15 minutes. Reduce heat to simmer, and stir in the evaporated milk.

  2. In a mixing bowl, mix together the egg, flour, and milk using your hands. Drop by teaspoonful into the hot soup. Allow the dumplings to cook in the soup until firm.

Recipe Yield

8 servings

Recipe Note

This is a recipe of my husband's grandmother that is so easy to make, and tastes great on a cold day.

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