Knoeffle Soup

This recipe comes from my Norwegian friend, Marjean. It's pronounced ne-fl...sounds like the first part of never, and the last part of shuffle. Its definitely a comfort food!

Knoeffle Soup
4-5 potatoes, cubed
1 small onion, diced
2 carrots, peeled and chopped
2 stalks celery, chopped
3-4 Tbsp chicken base, or boullion cubes
1 can cream of chicken soup
1 can cream of celery soup
1/2 cup sour cream
1/2 cup heavy cream

Dumplings
1 1/2 cups flour
2 eggs
1/2 tsp salt
1/2 tsp baking powder
2 half egg shells of milk
Mix together forming a soft and sticky dough. Drop by Tablespoons into the boiling soup.


Boil potatoes, onions, celery, and carrots in enough unsalted water to cover...until tender. Then add chicken boullion, chicken soup, and celery soup. Bring back to a boil, then add the dumplings. Boil until dumplings are soft, and done all the way through. Turn heat down to medium low, and add the cream and sour cream, and pepper to taste. Serve hot.