Knoepfla Soup(2)

4 cups water

2 cups (1 151/2-ounce can) chicken broth

1 large onion

1 stalk celery, diced

2 cups diced potatoes

1 cup diced cooked chicken

2 bay leaves

2 chicken bouillon cubes

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1 cup cream

11/4 pounds knoepfla

* To water and broth, add onion, potatoes, chicken, bouillon cubes and

spices. Boil until potatoes are done, about 12-15 minutes. Add cream and

knoepfla. Simmer 30-40 minutes. (Knoepfla dough can be purchased frozen;

it is a type of German dumpling. I like to use a spaetzle dough, which is

more like noodles.)

From Arlene Isaak, Arnegard , North Dakota , published in The Bismarck Tribune, Bismarck , North Dakota , November 12, 2003

Evelyn

Dough for Knoephla

2-1/2 cups flour
1 egg
1 teaspoon baking powder
1/4 teaspoon salt
1 cup water Soup Knephla Soup
Water
2 or 3 medium potatoes, peeled and cubed
3/4 teaspoon salt
Milk or cream as needed
2 tablespoons margarine
2 tablespoons chopped onion
About 1/2 cup cubed dried bread
Pepper

Put about 2 quarts of water in a 3-quart kettle. Add cubed potatoes and 3/4 teaspoon salt. Add milk and cream as desired. While liquid is coming to a oil, roll knephla dough into ropes. When soup is boiling gently, cut knephla into the hot soup in pieces about the size of the end of your thumb. It works best to hold rope with left hand and use kitchen shears in right. Cook 10 to 15 minutes. In the meantime, melt margarine in a saucepan and saute onions lightly. Then, turn up the heat, and throw in the bread and brown it a little. Add bread, onions and margarine to the soup and stir. Soup is ready to serve. Add pepper once it's in the bowl.