Knoephla (Potato Dumpling Soup)
Recipe from Midwest Living

We cut the prep time in this ham and potato soup recipe by using a white sauce mix. Serve the soup topped with dumplings for a low-calorie main dish.

Knoephla (Potato Dumpling Soup)

by 6  people

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Servings: 10
Serving size: 1  cup
Prep Time: 25 mins
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  • 1 1/2  cups 
    all-purpose flour
  • 1   teaspoon 
    baking powder
  • 1/4  teaspoon 
  • 1   
    egg, lightly beaten
  • 1/2  cup 
  • 2   tablespoons 
    cooking oil
  • 2  14  ounce can 
    reduced-sodium chicken broth or 3-1/2 cups chicken stock
  • 1  1.8 ounce 
    white sauce mix
  • 4   medium 
    potatoes, chopped (4 cups)
  • 1   large 
    onion, chopped (1 cup)
  • 1   cup 
    diced cooked ham or Canadian-style bacon
  • 1  12  ounce can 
    evaporated milk
  • 1/2  teaspoon 
    ground white or black pepper
  • 1/4  cup 
    snipped fresh parsley
For dumplings:

In a medium mixing bowl, stir together the flour, baking powder and salt. Make a well in the center of the mixture. In a small mixing bowl, stir together the egg, milk and oil. Add to the flour mixture; mix well. Cover; set aside.
For soup:

In a 4-quart Dutch oven, gradually stir chicken broth into white sauce mix until mixture is smooth. Stir in potatoes, onion, ham, evaporated milk and pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
Drop rounded teaspoons of dough into the soup (don't worry if dumplings touch). Return to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes more or until potatoes are tender and a toothpick inserted near the center of a dumpling comes out clean. Sprinkle with parsley. Makes 10 side-dish servings (10 cups).
Nutrition information
Per Serving: cal. (kcal) 241, Fat, total (g) 8, chol. (mg) 38, sat. fat (g) 3, carb. (g) 33, fiber (g) 2, pro. (g) 9, vit. A (IU) 291.54, vit. C (mg) 13.58, sodium (mg) 671, calcium (mg) 161.55, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet
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