Simple Knefla Soup recipe
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Ingredients
- ¼ cup chicken soup base 5 cups water 6 potatoes, peeled and diced 2 carrots, diced 2 stalks celery, diced 1 (12 fluid ounce) can evaporated milk 1 egg, beaten 1 cup all-purpose flour ½ cup milk
Nutrition Info
- 282.9 caloriescarbohydrate: 48.4 gcholesterol: 40 mgfat: 5.4 gfiber: 4.6 gprotein: 10.7 gsaturatedFat: 2.8 gservingSize: -sodium: 1174.8 mgsugar: 8.5 gtransFat: : -unsaturatedFat: : -
Directions Simple Knefla Soup
Directions
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Whisk the chicken soup base and water together in a large pot. Add the potatoes, carrots, and celery, and bring to a boil, cook until the vegetables are tender, 10 to 15 minutes. Reduce heat to simmer, and stir in the evaporated milk.
In a mixing bowl, mix together the egg, flour, and milk using your hands. Drop by teaspoonful into the hot soup. Allow the dumplings to cook in the soup until firm.