Val Wagner: German Knephla Soup with made-from-scratch Broth
German Knephla Soup with Made-from-Scratch Broth
- Put all ingredients together into a stockpot or kettle with water. I filled my kettle about 2/3 full of water. It depends on how strong you want your broth, how much you’re going to need for the final recipe, etc.
- Turn the temp up to medium and bring it to a boil.
- Keep it boiling for 30-45 minutes. The longer it cooks, the more flavor you’ll draw out. As the meat starts to fall off, you’ll know it’s about done.
- When the broth is to your flavor desire, take out the bone and discard. I always leave the meat in for my soup. (It usually doesn’t have much flavor left, but adds to the texture.)
- Warning – chicken will cook faster than a beef or ham bone. You’ll want to be sure to get all the bones out! (Lesson learned the hard way.)
- If you’re making soup that day, just add your other ingredients and enjoy! If your soup-making day is a little ways off, place the broth in the fridge and let it cool. If you let it cool first, all the fat will harden at the top, making it easy to skim off.
- If you’re soup seems to be lacking a little something, you can easily play with it, by adding a little extra chicken bouillon, beef bouillon, etc.
Knephla soup is simply a dough-based soup. Super easy to make, especially with the broth above.
- 3 ½ cups flour
- 1 egg
- 1 cup water
- 1 tsp. salt (to your taste)
- 1 Package frozen veggies (again, to your taste)
- 3 chicken breasts, browned and chopped
- To make knephla dough, simply add the flour, egg and water and mix until a dough ball forms. You know the dough is done, when it doesn’t stick to the side of your mixer. If the dough is dry (flaky in the bowl), add a touch of water…if it’s wet (sticky mess), add a touch of flour. When adding to the dough, do so in small amounts. It doesn’t take much to get it to just the right consistency.
- To the broth above, add in the vegetables (you could also use fresh carrots, celery, potatoes, whatever you’d like…I just happen to have a bag of frozen handy) and the chicken. (I cheated this time and used some chopped ham that we had leftover. The smoked turkey tastes a lot like ham, so it was an easy add in. With the salty ham, I skipped salt in the broth, so that it wasn’t too salty in the end.)
- Bring the broth with all your goodies in it to a boil.
- To make the actual knephla, tear off a chunk of dough and roll it into a strip. Think about half the width of a paper towel roll. Take your kitchen scissors (or your kids’ scissors…washed) and cut small pieces off the strip, directly into the broth. They may sink right away (unless you have a ton of stuff in your kettle, like veggies, meat, etc.), but they’ll float when the dough has cooked through (about 2-3 minutes). Keep cutting and rolling and cutting and rolling, until all the dough is in your pot.
- Simmer for 10-15 minutes.
- 1 soup bone (in this case, I used a whole half-smoked turkey, you can use a beef bone, ham bone, chicken, etc – leave the trim meat on it…whatever type of base you want to make)
- ½ onion, chopped
- 1 tsp. celery salt
- Couple shakes of pepper (I apparently have inherited my Grandmother’s gift of measurement)
- 3 bay leaves