A cozy bowl of creamy comfort straight from the Midwest, Knoephla Soup brings warmth and nostalgia with every spoonful. This rich, potato-and-dumpling-filled dish is more than just soup—it’s a tradition carried on in homes where hearty meals and slow cooking are part of everyday life.
Ingredient Breakdown
At the heart of this dish are humble yet flavorful soup ingredients: red potatoes, carrots, celery, onions, and garlic. These foundational vegetables are cooked in butter until tender, releasing a fragrant base that anchors the soup. The richness of the broth—whether chicken or vegetable—adds body and depth, while fresh parsley, dill, thyme, and bay leaves bring an herbaceous balance that complements the starch and cream.
Knoephla dumplings are the soul of the soup. Made with flour, egg, baking powder, and a pinch of nutmeg, these soft and slightly chewy morsels absorb the flavor of the broth while maintaining a delightful bite. Their rustic texture adds charm and substance to every serving.
Finishing with heavy cream introduces a luxurious silkiness that coats the palate without overpowering the other flavors. A final adjustment of salt and pepper ensures the dish is seasoned to perfection, creating a complete and harmonious bowl.
Step-by-Step Preparation Guide
Begin by building layers of flavor through the sautéing process. Melt butter in a large soup pot and cook down chopped carrots, celery, and onions until soft and lightly golden. Salt and freshly cracked black pepper help draw out moisture and enhance their natural sweetness. Add minced garlic and a dash of nutmeg to deepen the aromatics, cooking just until the garlic is fragrant.
Pour in a generous amount of broth and bring it to a boil, stirring in the dried thyme, fresh herbs, bay leaves, and diced red potatoes. Once the pot reaches a bubbling boil, reduce the heat and let the soup gently simmer, covered, for 40 minutes. This gives the potatoes time to soften and the herbs space to infuse the broth with a delicate earthiness.
While the soup simmers, prepare the knoephla dough. Combine flour, baking powder, salt, black pepper, and a touch of nutmeg in a bowl. Add water and a beaten egg, then stir until a shaggy dough forms. Transfer to a floured surface and knead until smooth and firm. Roll the dough into a thick slab and cut into small square dumplings, dusting with flour to prevent sticking.
With about 20 minutes left of simmering, gently drop the dumplings into the soup. Allow them to cook directly in the broth—they’ll puff up and become tender, absorbing the surrounding flavors. Stir in the heavy cream just before serving to create a luscious, creamy consistency. Taste and adjust the seasoning, then remove the bay leaves before ladling into bowls.
Recipe Tips & Frequently Asked Questions
How to achieve the perfect dumpling texture: firm yet tender
Knead the dough until it’s elastic but not overly soft. Let the dumplings cook at a gentle simmer rather than a rapid boil to prevent them from falling apart or becoming gummy.
Substituting fresh herbs with dried ones
When fresh herbs aren’t available, use dried alternatives: 1 teaspoon of dried dill for 1 tablespoon of fresh, and 1 1/2 teaspoons of dried parsley for 1 tablespoon of fresh.
Tips for a thicker or thinner consistency
For a thicker soup, mash a few potatoes directly in the pot. For a thinner broth, add more stock or stir in a bit of warm water before adding the cream.
Make-ahead and storage advice for busy cooks
The soup base can be made in advance and stored in the refrigerator for up to 3 days. For best texture, cook and add the dumplings fresh before serving. Leftovers keep well for 3–4 days and reheat best over low heat.
Can I freeze Knoephla Soup?
Yes, but for best results, freeze the soup without the dumplings. Add fresh knoephla when reheating for the best texture.
What’s the best flour for making the dumplings?
Standard all-purpose flour works well, but bread flour can also be used for a slightly chewier texture.
How do I keep the dumplings from sticking together?
Lightly dust the cut dumplings with flour and space them apart until ready to add to the soup.
Can I use pre-made dumplings or pasta instead?
Yes, though it changes the texture. Gnocchi or spaetzle are good substitutes in a pinch.
How long will leftovers last in the fridge?
Stored in an airtight container, leftovers will stay fresh in the refrigerator for up to 4 days.
What to Serve With This Recipe
Serve this hearty soup with thick slices of crusty sourdough or soft dinner rolls to soak up every drop of the creamy broth. A light side salad—such as cucumber with dill or roasted beet with vinaigrette—adds a refreshing contrast to the richness.
Pickled vegetables like carrots, onions, or even sauerkraut offer tang and crunch, enhancing the soup’s depth. For dessert, stay in the Midwestern spirit with spiced apple bars, kuchen, or a slice of homemade coffee cake.
Creative Variations
For a more substantial dish, stir in shredded cooked chicken or sliced sausage during the final 10 minutes of simmering. To sneak in some greens, add a handful of spinach or chopped kale in the last few minutes of cooking.
Those looking for a dairy-free alternative can swap the heavy cream for unsweetened oat cream or full-fat coconut milk. Want to explore other dumpling types? Replace the homemade knoephla with store-bought gnocchi or homemade spaetzle for a new take on this beloved classic.
Knoephla Soup delivers more than nourishment—it offers the warmth of tradition and the satisfaction of a homemade meal. With its velvety broth, pillowy dumplings, and aromatic herbs, this dish is a delicious remedy for frosty days and comfort cravings alike. Whether enjoyed solo or shared with loved ones, every bowl feels like a heartfelt hug from the kitchen.
Ingredients
Soup:
1/2 cup (120 grams) heavy cream
2 bay leaves
2 sprigs fresh dill, chopped
4 sprigs fresh parsley, chopped
1/2 teaspoon dried thyme
10 cups chicken or vegetable stock
1/2 teaspoon ground nutmeg
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 large onion, chopped
2 celery stalks, chopped
2 large carrots, chopped
3 tablespoons unsalted butter
1 1/2 pounds (680 grams) red potatoes, chopped into 1/2-inch pieces
Knoephla:
1/8 teaspoon ground nutmeg
Freshly ground black pepper
1 1/4 teaspoons kosher salt
1 1/2 teaspoons baking powder
3 1/4 cups (422 grams) all-purpose flour, plus more for dusting
1 large egg
Instructions
For the soup:
In a large soup pot, melt the butter over medium-high heat until it begins to bubble gently. Add the chopped carrots, celery, and onion. Season with a generous pinch of kosher salt and a few twists of black pepper. Cook, stirring occasionally, for about 10 minutes, or until the vegetables soften and the onions become translucent.
Add the minced garlic and ground nutmeg, stirring continuously for 2 minutes, until aromatic. Pour in the chicken or vegetable stock, then add the thyme, parsley, dill, bay leaves, and potatoes. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover with a lid, and let the soup simmer gently for 40 minutes to allow the flavors to fully develop.
For the knoephla:
While the soup simmers, prepare the dough. In a medium mixing bowl, whisk together the flour, baking powder, salt, a few turns of black pepper, and the nutmeg. Add 1 cup (236 grams) of water and the egg, then stir until the dough starts to come together. Transfer to a clean work surface and knead for several minutes, adding a bit of flour if the dough is too sticky. Continue kneading until the dough is smooth, stiff, and cohesive.
Shape the dough into a thick slab about 1/2 inch thick. Cut it into small squares about 1/2 to 3/4 inch in size, dusting with flour to keep them from sticking together.
When the soup has about 20 minutes remaining, drop the knoephla directly into the pot. Let them simmer gently in the hot broth until tender and slightly puffed.
Pour in the heavy cream and stir to combine. Taste the soup and adjust the seasoning with additional salt or pepper as needed. Before serving, discard the bay leaves. Serve hot and enjoy the creamy richness with pillowy dumplings in every bite.
Knoephla Soup Recipe
Ingredients
Soup:
- 1/2 cup 120 grams heavy cream
- 2 bay leaves
- 2 sprigs fresh dill chopped
- 4 sprigs fresh parsley chopped
- 1/2 teaspoon dried thyme
- 10 cups chicken or vegetable stock
- 1/2 teaspoon ground nutmeg
- 2 cloves garlic minced
- Kosher salt and freshly ground black pepper
- 1 large onion chopped
- 2 celery stalks chopped
- 2 large carrots chopped
- 3 tablespoons unsalted butter
- 1 1/2 pounds 680 grams red potatoes, chopped into 1/2-inch pieces
Knoephla:
- 1/8 teaspoon ground nutmeg
- Freshly ground black pepper
- 1 1/4 teaspoons kosher salt
- 1 1/2 teaspoons baking powder
- 3 1/4 cups 422 grams all-purpose flour, plus more for dusting
- 1 large egg
Instructions
For the soup:
- In a large soup pot, melt the butter over medium-high heat until it begins to bubble gently. Add the chopped carrots, celery, and onion. Season with a generous pinch of kosher salt and a few twists of black pepper. Cook, stirring occasionally, for about 10 minutes, or until the vegetables soften and the onions become translucent.
- Add the minced garlic and ground nutmeg, stirring continuously for 2 minutes, until aromatic. Pour in the chicken or vegetable stock, then add the thyme, parsley, dill, bay leaves, and potatoes. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover with a lid, and let the soup simmer gently for 40 minutes to allow the flavors to fully develop.
For the knoephla:
- While the soup simmers, prepare the dough. In a medium mixing bowl, whisk together the flour, baking powder, salt, a few turns of black pepper, and the nutmeg. Add 1 cup (236 grams) of water and the egg, then stir until the dough starts to come together. Transfer to a clean work surface and knead for several minutes, adding a bit of flour if the dough is too sticky. Continue kneading until the dough is smooth, stiff, and cohesive.
- Shape the dough into a thick slab about 1/2 inch thick. Cut it into small squares about 1/2 to 3/4 inch in size, dusting with flour to keep them from sticking together.
- When the soup has about 20 minutes remaining, drop the knoephla directly into the pot. Let them simmer gently in the hot broth until tender and slightly puffed.
- Pour in the heavy cream and stir to combine. Taste the soup and adjust the seasoning with additional salt or pepper as needed. Before serving, discard the bay leaves. Serve hot and enjoy the creamy richness with pillowy dumplings in every bite.
