Famous Knoephla Recipe

Make the dough

In a large bowl whisk together 3 cups flour, 2 tsp baking powder and 1/2 tsp of the salt (reserve remaining salt for the soup). Add the cold butter pieces and cut them into the flour with a pastry cutter or two knives until the mixture resembles coarse crumbs.

Add wet ingredients

In a measuring cup whisk the milk and egg until combined. Make a well in the center of the dry ingredients and pour in the milk-egg mixture. Stir with a fork until a sticky, slightly shaggy dough forms. If dough feels excessively dry, add up to 2 tbs more milk, 1 tbs at a time.

Rest and portion

Turn the dough out onto a lightly floured surface and knead gently 6–8 times to bring it together. Pat or roll to about 1/2" (1.3 cm) thickness. Using a floured knife or bench scraper, cut dough into 1/2" (1.3 cm) wide strips, then into 1/2" (1.3 cm) pieces (traditional small dumplings). Place pieces on a lightly floured tray and dust with a little flour to prevent sticking. Allow to rest while you prepare the soup (10–15 minutes).

Sweat vegetables

In a large (6–8 quart) heavy pot melt 3 tbs butter over medium heat. Add the diced onion, carrots and celery and a pinch of salt. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make roux

Sprinkle 3 tbs flour over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and form a light roux.

Add stock and seasonings

Slowly whisk in 8 cups chicken stock, making sure to break up any lumps from the roux. Add the dried thyme, bay leaf, remaining 1/2 tsp salt, white and black pepper. Bring the mixture to a gentle simmer and cook 8–10 minutes to thicken slightly and develop flavor.

Finish soup base

Lower heat to medium-low and stir in 1 cup half-and-half. If using diced cooked ham or smoked sausage, add it now along with the thawed peas. Taste and adjust seasoning with salt and pepper.

Cook the Knoephla

Increase heat so the soup returns to a gentle simmer. Working in batches so the dumplings don't clump, drop the prepared dough pieces into the simmering broth. Stir gently once to prevent sticking. Simmer uncovered for 8–12 minutes, until the dumplings are cooked through — they will swell slightly and the centers should be tender (test one by cutting). If you added frozen peas, add them during the last 2 minutes of cooking.

Finish and serve

Remove and discard the bay leaf. Stir in the chopped fresh parsley and adjust seasoning. Ladle soup and Knoephla into bowls and serve hot. Leftovers keep refrigerated for 3–4 days; reheat gently, adding a splash of stock or milk if the dumplings absorb too much liquid.