Knoephla Soup

Knoephla Soup 

(German)

2-3 large cans chicken broth (add extra water and bouillon to taste if needed)
3 c. finely chopped celery
3-4 c. chopped carrots
½-1 c. chopped onion
¼-1/2 c. butter-not margarine
6-7 potatoes, chopped
2 pints heavy whipping cream

 Knoephla’s:
1 ½-2 c. flour        1 egg, beaten        ½ c. milk        1 tsp. salt
Mix into a stiff dough. If it’s too sticky add more flour, if too dry add more milk. Break into several chunks and roll each one out into a thin 1/2 “ rope. Cut into ¼” pieces with a scissor and drop into boiling soup. You can double this if you want more dumplings.

Sauté carrots, celery, and onion in butter until slightly tender. Add broth and bring to a boil. Add knoephla and potatoes. Cook until tender. Season to taste with salt and pepper. Right before serving, add cream and heat through.
You can adjust this recipe very easily; whatever suits your taste.   I like mine thicker with more dumplings and veggies.