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knoephla-soup-recipe

Knoephla Soup Recipe

This recipe is gluten free.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: German
Servings: 6 servings
Calories: 250 kcal

Ingredients 

Soup Ingredients

  • 2 cups Potatoes, diced
  • 1 cup Carrots, diced
  • 1 cup Celery, diced
  • 1 medium Onion, chopped
  • 8 cups Chicken broth
  • 1 cup Heavy cream
  • to taste Salt and pepper

Knoephla Ingredients

  • 2 cups Gluten-free flour
  • 2 Eggs
  • ½ cup Milk
  • 1 teaspoon Salt

Instructions 

  1. 1. In a large pot, bring chicken broth to a boil.
  2. 2. Add diced potatoes, carrots, celery, and onion. Cook until vegetables are tender.
  3. 3. In a mixing bowl, combine gluten-free flour, eggs, milk, and salt to make the knoephla dough.
  4. 4. Drop small spoonfuls of the dough into the boiling soup. Cook until the knoephla floats to the top.
  5. 5. Stir in heavy cream and season with salt and pepper to taste. Simmer for an additional 10 minutes.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 800mg | Potassium: 500mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3000IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 2mg

Keywords

Soup
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