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Grandma Gladys Knoephla Soup Recipe

All the goodness of North Dakota German Grandmas, in a bowl


Adapted from cooking sessions with my grandmother and award-winning cook, Gladys Martin

Ingredients: 2 T. butter 4 medium potatoes, peeled, diced into chunks 1 medium yellow onion 1 cup celery tops (including leaves) finely chopped 1 cup carrots dices 1 10.5 oz. can of cream of chicken (can also use cream of celery or potato) 4-6 T. chicken base (I use Better Than Boullion brand but make sure high quality soup base. No granules, cubes or expired junk from the back of your fridge) 1-3 C. cooked, chopped chicken (optional; also excellent use for leftover turkey) Half and half cream (optional) 3 eggs 2 C flour 8+ C cold water Salt, pepper Directions: 1. In large stock pot (I also use a big, oval roasting pan with a cover over two burners), saut the onions in the butter on medium until tender. Toward the end, add in the chopped celery tops and give a quick saut. 2. Add about 8 C. cold water to the pot and turn burner on high. Add potatoes and carrots, cover and bring to a boil, then turn down to medium and continue to boil. Boil until potatoes not quite done (check after 5 minutes). Dont overcook the potatoes or they will start to disintegrate during the rest of the cooking process. 3. Add broth, cream of chicken, stir, bring back to a boil on medium. Add about 4T of the soup base, to taste. Adjust with more soup base and/or water if necessary. Add diced chicken (if using) at this point. 4. While the soup continues to cook, beat 3 eggs in a large mixing bowl on high with mixer until very light and frothy. Pour in 1 C. water while beating. With mixer on low-medium, gradually add 2 C. flour. Beat/mix until just a little sticky (not TOO sticky) and dough has a stringy quality to it. The knoephla consistency is the only tricky part of the recipe. Can add a little water or flour to achieve right consistency.

Test it use 2 spoons to scoop a to bit of dough. You should be able to push the plop of dough off the spoon with your finger and back into the bowl. Should not affix completely to your finger (too wet) or fall right off (too dry). Adjust dough until this test works. Once dough is right consistency, push to bits of dough off your spoon with your finger and into the boiling soup. These are the knoephla or little dumpling knobs. Move around where you drop them over your pot they go to the bottom, cook and come up when they are nearly done. If you drop them all in one spot, they can cook in a clump. (Just remove and cut apart any clumped knoephla). Each knoephla needs about 10-15 minutes to cook and it takes a while to get them all in the pot, so can be 30-40 minutes total, depending on how fast you get them in the pot. 5. Check knoephla for doneness they should be light and not taste like flour (underdone) or rubbery (getting overdone). Taste soup. Should have rich chicken flavor and you should feel the overwhelming urge to start eating the soup with a ladle-sized spoon right out of the pot. If not, adjust. Can make it very rich and creamy by whisking in a little half and half cream, or more brothy/less rich by whisking in a little water or prepared chicken stock. Use a little salt and pepper, if needed. Enjoy with some crusty bread and salad. Note: Makes around 8-10 servings, depending on your hunger, bowl size and German heritage. Can expand for a larger crowd by adding another 3-4 C. of water and another 23T of the soup base.

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