Knoepfla Soup Recipe

Mix flour eggs milk and salt together in a bowl beating dough until it holds together. Turn dough out onto a well-floured work surface knead a few times until no longer sticky and roll dough out about 1/2 inch thick. Cut the dough into 1- to 1 1/2-inch squares.

Bring a large pot of lightly salted water to a boil and gently drop the dumplings into the boiling water a few at a time stirring to keep them from sticking. Boil until all dumplings have risen to the top 8 to 10 minutes. Remove from water with a slotted spoon and transfer to a bowl.

Bring chicken broth to a boil in a large soup pot and whisk in cream of chicken soup and cream until soup is smoothly combined. Stir in potatoes onion and dumplings reduce heat to medium-low and simmer until dumplings and potatoes are tender and the soup is thickened 25 to 40 minutes.