Table of Contents

German Knoephle “nefla” Soup: A Taste of Tradition

The memory still warms me on a cold day – the aroma of simmering broth and dumplings filling Grandma Schmidt’s kitchen, laughter echoing around the table as we slurped up bowls of her famous Knoephle soup. She’d stand over the stove, her hands expertly snipping little dumplings into the bubbling liquid, a mischievous glint in her eye as she told stories of her own childhood. Each spoonful was more than just soup; it was a taste of history, a connection to generations past. This recipe, adapted from a church cookbook and bearing a striking resemblance to Grandma Schmidt’s secret family recipe, promises to evoke that same comforting feeling.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 10-12
Yield: Large pot of soup
Dietary Type: Varies (see substitutions)

Ingredients

For the Soup:

1 lb cubed pork roast or 1 lb chicken breast
2-3 potatoes, peeled and diced
1 pint water or 1 pint chicken broth
1 small onion, diced
3-4 celery ribs and tops, chopped
1 bay leaf
1 teaspoon salt
2-3 sliced carrots (optional)
Pepper to taste
1 cup milk or 1 cup cream

For the Knoephle:

2 cups flour
2 eggs
½ teaspoon salt
½ cup milk
¼ teaspoon baking powder

Equipment Needed

Large stockpot or Dutch oven
Cutting board
Knife
Kitchen shears
Measuring cups and spoons

Instructions

In a large stockpot or Dutch oven, combine the water or chicken broth, diced onion, bay leaf, salt, and the pork roast or chicken breast. Bring to a boil over medium-high heat, then reduce heat to low and simmer until the meat is cooked through and tender. For pork, this will take approximately 1 hour to 1 hour 30 minutes. For chicken, it will take about 30-45 minutes. If using a crockpot, combine these ingredients and cook on low all day (6-8 hours).
Remove the pork or chicken from the pot and set aside to cool slightly. Once cool enough to handle, shred or dice the meat into bite-sized pieces.
Return the shredded or diced meat to the pot. Add the diced potatoes, chopped celery (including the celery tops), and optional sliced carrots to the broth.
Continue to simmer the soup until the potatoes are tender, approximately 15-20 minutes. Season with pepper to taste. If using a crockpot, add the meat, potatoes, celery and carrots to the crockpot about an hour before serving and continue to cook on low.
While the potatoes are cooking, prepare the knoephle dough. In a medium-sized bowl, combine the flour, eggs, salt, milk, and baking powder. Mix well until a stiff dough forms. The dough should be firm enough to hold its shape but still pliable.
Bring the soup back to a gentle boil.
Working in small batches, take a rope of the knoephle dough (about ½ inch thick) and, using clean kitchen shears, cut small pieces (about the length of the end joint of your little finger) directly into the boiling soup.
Repeat the process until all the knoephle dough has been used. Stir the soup gently to prevent the knoephle from sticking together.
Boil the soup for approximately 5 minutes, or until the knoephle rise to the top and are cooked through. For a thicker “stew,” you can cook it longer, allowing some of the liquid to evaporate.
Stir in the milk or cream and heat through. Do not boil after adding the milk or cream, as this may cause it to curdle.
Taste and adjust seasonings as needed. Serve hot.

Expert Tips & Tricks

Achieving the Perfect Dough Consistency: The knoephle dough should be stiff enough to hold its shape but not so dry that it’s difficult to cut. If the dough is too dry, add a tablespoon of milk at a time until it reaches the desired consistency. If it’s too wet, add a tablespoon of flour at a time.
Preventing Sticky Knoephle: To prevent the knoephle from sticking together in the soup, be sure to stir gently after adding them. You can also lightly flour your kitchen shears to prevent the dough from sticking to the blades.
Make-Ahead Option: The soup base (without the knoephle) can be made a day ahead of time. Store it in the refrigerator until ready to use. When ready to serve, bring the soup to a boil and add the knoephle as directed.
Flavor Boost: For a richer flavor, brown the pork roast or chicken breast in a little oil before adding it to the soup. You can also add a pinch of nutmeg or a dash of Worcestershire sauce to the soup for extra depth of flavor.

Serving & Storage Suggestions

Serve the German Knoephle Soup hot, preferably in warmed bowls. A sprinkle of fresh parsley or chives adds a touch of freshness and visual appeal. Crusty bread or rolls are a perfect accompaniment for soaking up the flavorful broth.

Storage: Leftover soup should be cooled completely before storing in an airtight container in the refrigerator. It will keep for 3-4 days. For longer storage, the soup can be frozen for up to 2-3 months.

Reheating: Reheat the soup gently on the stovetop over medium heat, stirring occasionally, until heated through. You may need to add a little water or broth if the soup has thickened during storage. Frozen soup should be thawed in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	230 kcal	12%
Total Fat	4.9g	7%
Saturated Fat	2g	9%
Cholesterol	76mg	25%
Sodium	433.6mg	18%
Total Carbohydrate	29.4g	9%
Dietary Fiber	1.9g	7%
Sugars	1g	4%
Protein	16.1g	32%

Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Vegetarian/Vegan: Substitute the pork or chicken with vegetable broth and add more vegetables, such as mushrooms, zucchini, or bell peppers. Omit the eggs from the knoephle dough and use a plant-based milk alternative. Add an additional ¼ teaspoon of baking powder.
Gluten-Free: Use a gluten-free all-purpose flour blend for the knoephle dough. You may need to adjust the amount of milk to achieve the desired consistency.
Dairy-Free: Substitute the milk or cream with a plant-based alternative, such as almond milk, soy milk, or coconut milk.
Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a little heat.
Herby: Add some freshly chopped dill, parsley or chives to the soup before serving.

FAQs (Frequently Asked Questions)

Q: Can I use dried herbs instead of fresh celery tops?
A: Yes, you can substitute dried celery flakes or a pinch of celery salt if you don’t have fresh celery tops. Use about 1 teaspoon of dried celery flakes.

Q: The Knoephle dough is too sticky. What should I do?
A: Add a tablespoon of flour at a time until the dough reaches a workable consistency. Avoid adding too much flour, as this can make the knoephle tough.

Q: Can I make this soup in a slow cooker?
A: Yes, you can! Combine the broth, onion, bay leaf, salt, and meat in the slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the meat is tender. Then, proceed with the recipe as directed, adding the remaining ingredients about an hour before serving.

Q: How do I know when the Knoephle are cooked through?
A: The knoephle are cooked through when they rise to the surface of the soup and are no longer doughy in the center. Cut one open to test.

Q: Can I use a different type of meat?
A: Absolutely! Beef chuck, smoked sausage, or even leftover cooked turkey or ham would be delicious in this soup. Adjust the cooking time accordingly.

Final Thoughts

This German Knoephle Soup is a warm hug in a bowl, a comforting and satisfying meal that’s perfect for chilly evenings. Don’t be intimidated by the dumpling-making process; it’s easier than it looks and well worth the effort. Gather your loved ones around the table, share stories, and savor each spoonful of this delicious and timeless classic. I encourage you to try this recipe and adapt it to your own tastes. I would love to hear about your experience and any variations you may try. Serve with a crisp German pilsner or a slice of crusty bread for a complete and authentic German experience.

German Knoephle “nefla” Soup Recipe