Sunday, August 5, 2018

Potato Knoepfle/Knoephla Soup

Knoepfle in German means a soft noodle. How do I know about this Potato Knoepfle Soup. I worked at the Berardi’s Wagon Wheel as a waitress in the summer of 1971. This Italian family  was known for their roast beef sandwiches and this potato soup.

In fact, today at Berardi’s Family Kitchen they still make it. So, if your ever in Sandusky, Ohio stop by at 1019 W Perkins Ave. and enjoy some homemade Potato Knoepfle Soup.

Serves 8-10 Total Time: 1 hr


1/2 cup butter, cubed
3 medium potatoes, peeled and cubed
1 onion, grated
3 cups milk
6 cups water
3 chicken or vegetable bouillon cubes

Knoepfle Noodle Ingredients:

1 1/2 cups flour
1 egg, beaten
5-6 tablespoons milk
1/2 teaspoon salt
Chopped fresh parsley


In a large skillet melt the butter then cook the potatoes and onions for 20-25 minutes, or until tender. Add the milk heat through but do not boil. Set aside. In a Dutch Oven bring the water and bouillon cubes to boil.

In a bowl combine the flour, egg milk and salt until you make a dough. Roll the dough into a 1/2” rope then cut it into 1/4” pieces. Drop the pieces into the boiling bouillon water. Reduce heat, cover  and let simmer for 10 minutes. Add in the potato mixture, heat through and serve. Yum Yum!

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