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German Potato Dumpling Soup

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PREP TIME
15 min
COOKING TIME
60 min
TOTAL TIME
75 min
SERVINGS
10 servings
Soup German
German Potato Dumpling Soup
Ingredients
  • 1/2 cup butter, cut into cubes
  • 3 baking potatoes, peeled and cut into cubes
  • 1 small onion, diced
  • 1 1/2 teaspoons ground black pepper
  • 3 cups whole milk
  • 6 cups water
  • 2 tablespoons chicken bouillon
  • 1 1/2 cups all-purpose flour
  • 7 tablespoons whole milk, or more as needed
  • 1 egg, beaten
  • 2 teaspoons dill weed
  • 2 teaspoons parsley
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt
Instructions
1
Prepare a comforting soup by initiating the process with melted butter in a substantial cooking vessel over medium heat. Sauté diced potatoes, an onion, and some black pepper in the hot butter until they are slightly softened, approximately 20 minutes. Introduce milk into the mixture and warm it up until almost boiling, roughly 5 minutes. Take the cooking vessel off the heat source.
2
Next, combine water and a chicken bouillon cube in a large pot with a lid to produce a boiling mixture.
3
Create knoephla by combining flour, milk, an egg that has been beaten, some fresh dill weed, parsley, black pepper, and salt in a bowl until the dough is firm. If necessary, add more milk, 1 tablespoon at a time, to achieve the desired consistency. Roll out the dough into long, thin ropes on a clean surface. Cut these ropes into small pieces and gently drop them into the boiling water mixture. Lower the heat, cover the pot with a lid, and let it simmer until the knoephla start to float, around 10 minutes.
4
Combine the potato mixture with the broth and knoephla. Continue to cook until the potatoes become tender, approximately 20 minutes.